May 7, 2014
Rich with exotic Indian spice, this asparagus dish is going to be an amazing side dish. The secret to the spice is to heat it in the oil to release the flavors. Then, as the asparagus is tossed in the flavored oil, it coats every piece beautifully.
Indian Asparagus with Ginger & Lime
14-15 asparagus spears
1 ½ tbsp olive oil
2 shallots finely chopped
1 tsp minced ginger
½ tsp mustard seeds
½ tsp cumin seeds
¾ tsp jaggery (or sugar as a substitute)
½ tsp salt
¾ tbsp lime juice
A pinch of chilli powder
Instructions
Heat the oil in the large non-stick pan (do not allow it to smoke). (To test if the oil is hot enough, throw in one mustard seed – if the oil is ready, it should sizzle and rise to the top straight away)
When hot add the mustards seeds and fry until they sizzle, and add the cumin seeds and fry for 3-4 seconds.
Turn the heat to medium and add the onions, ginger and fry stirring occasionally, for 5 minutes or so until the shallots are a light golden color. Add the jaggery, (or substitute) lime juice, chilli powder and salt.
Once the jaggery has melted, toss the asparagus in the pan along with a sprinkling of water to help them steam.
Cover and cook for 5-6 minutes until the asparagus is tender. (The timing may vary depending on the thickness of the spears) you can test with a skewer to check for this)
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