Peel the lower third of the green asparagus.
Cut off the woody ends and cut the rest of the asparagus into small pieces.
Peel and dice the shallot and garlic.
Wash and chop the pak choi. Cook everything together in a pan of water.
Season to taste with salt, pepper, mustard and tarragon.
Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
Drain and rinse the beans. Finally, add to the vegetables and heat through.
Wash the rice and simmer with water for approx. 20 - 25 minutes.
