Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat up the cooking oil. saute’ the garlic when the oil is ready. when the garlic turns golden, add the chicken. season the chicken with fish sauce as it cooks. stir well. let the dish simmer for 5 minutes. add the onions. stir well. when the onions soften, add the water. let the water boil under medium heat. add the asparagus in the boiling soup. season with salt and pepper. if you're using dill tips and mushroom oyster sauce, add them now. add the egg last. turn off the heat; and stir until the egg is cooked.

Target recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.