Asparagus With Ginger
March 22nd, 2009 filed under Appetizers, Dry Vegetables, Vegan
Recipe serves 4.
Ingredients:
- 1 bunch of asparagus, approx. 1 pound
- 2 tablespoons olive oil
- 1 teaspoon cumin seed (jeera)
- 1 tablespoon minced ginger
- 2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Method:
- Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
- Cut the remaining asparagus spears diagonally into 2 inch pieces.
- Bring oil to medium heat in a large frying pan that can hold all the asparagus.
- Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
- Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
- Serve hot or at room temperature.
Serving Options:
1. Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.
2. Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method). This will make a beautiful presentation and taste great.
dear mam,
By chance landed on your website,i must admit it’s superb&simple.The best thing about it is that all recipes are original,simple&innovative.
rgds
rajan
patna
Hello Aunty, Your recipes come out so great!!! I have tried several of your recipes and all of them tasted very delicious. Thanks a ton for this fabulous work!!!
Dear Manjula,
Thank you for such delicious recipes! Tonight I made the Asparagus with Ginger, it was such a treat! I am on a strict diet and can not eat onion or garlic and was very happy to come across your website.
Thanks again,
Sprig
I live in Thailand for the last 4 years and made khoya from milk which is hard and time consuming Now with milk powder and cream my life has been made easy vy Manjula Thanks
hi aunty,
will normal oil work for this dish?i dont have olive oil?thank u
Regular cooking oil is just as good. If you don’t have olive oil, don’t worry. It won’t make the recipe taste different.
It’s a super delicious recipe. Thanks a lot for sharing this wonderful recipe.
Today I made your Asparagus dish and it was superb!
Is Asparagus extensively grown in India, or is this your adaptation of an Indian dish that uses another vegetable?
This is THE best asparagus I have ever made: Love the crunchy texture matched with the sourness of lemon and ginger. Thanks for yet another winner!
I have not used asparagus before. What do you do with the end you removed? Please let me know. Thanks.
Hi R, I dont know any use of the ends.
The ends are most often used with other vegetables for making vegetable stock for soups in Western cooking.
Hello Manjula ji,
I tried this recipe today, but for some reason, there was a pool of grey-black liquid at the bottom of the pan after sauteeing the asparagus for 2-3 mins. I was wondering why…
I used a normal cast iron kadhai for this.
Thanks.
DS
Hello DS, Cast Iron Kadhai does not work good with lemon and ginger juice.