I love both. Fried Okra (ladies' fingers, as they call 'em in
the States) is a Southern specialty, quite nice, really. 
And asparagus, there are many ways I cooked it - with a crabmeat
sauce, with chicken stock thickened with beaten egg 'flower', with
a spicy sambal sauce (yup, pounded by moi! 
) or plain with garlic and oyster sauce. Also, with
shredded dried scallops once, with sambal ikan bilis another
time.
I've seen recipes where they dice asparagus alongside other veges
like baby corn, radish, carrots, mushrooms, etc., stir-fry them
together with a dash of oyster sauce or hoisin sauce, thicken it
with a little cornflour, and then scooped onto lettuce 'cups'.
MMmmmMMmmm!!!
