Grate the parsnips, cut the onions, chop the asparagus. Dice the sundried tomatoes. Heat up some olive oil in a big pan or wok. Start frying the onions for about 2 minutes. Add the asparagus and continue frying another 3 minutes.
Toss in the parsnip shreds and mix well. Heat up for a minute and then deglaze with white wine. Add the spices, garlic and peanut butter.
Reduce the heat to medium and let it fry for some crust. Stir from here to there until you are happy with the result. Last, add the diced sundried tomatoes
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