Zuchinni & Asparagus in citrus sauce (vegan)

1 tbsp olive oil
250g asparagus
2 medium size Zuchinni's
1 lemon
2 oranges
2 tsp cornflour
1tsp unrefined sugar

1. Trim the asparagus and halve the courgettes lengthways.
2. Grate the rind from the lemon and oranges. sqeeze the juice from both.
3. Mix together the cornflour and sugar. Add a little of the juice tp make a paste.
4. Heat the oil in a large heavy-bassed frying pan. toss the vegetables in the pan and stir-fry for 2-3 minutes. add the juice, rind and cornflour paste, stirring until you have a smooth sauce. The vegetable should still have bite. Serve with rice.