Recipes – SAUTEED WHITE ASPARAGUS

Recipes – SAUTEED WHITE ASPARAGUS (asparagus sabzi)

Asparagus is a low calorie vegetable packed with antioxidants and are great addition to any meal. There are three kinds of asparagus green, white, and purple. The common type of asparagus we see in the supermarkets are green. White Asparagus have pleasant taste, mild and delicate flavour. Thin tender spears can be cooked directly and thick stalks require peeling before using in recipes. Available during spring, we enjoy cooking asparagus steamed with melted butter, pepper, herbs, topped with cheese or stir-fried/sauteed along with other vegetables and in salads too.

Delicate flavour and tender texture of white asparagus sauteed with carrot and split pigeon peas giving pleasure to eat.

IMG_2122

prep time : 10 mins, cooking time : 12 mins, cuisine : Indian, serves : 4, author : gloria

recipe source : my own

Ingredients

1 bunch of white asparagus (washed, peeled, trimmed and chopped)

¼ cup carrot (washed, peeled and chopped)

¼ cup shallots sliced

½ tbsp garlic chopped

1 red chilly pepper or serrano pepper or green chilly chopped

¼ tsp mustard seeds

¼ tsp cumin seeds

½ tsp turmeric powder

¼ tsp crushed pepper (optional)

a handful of toor dal (split pigeon peas)

½ cup water

½ tsp lemon juice (optional)

salt to taste

oil

Method

Wash toor dal (split pigeon peas) nicely and soak it for few minutes. This helps to speed up cooking.

Meanwhile, take a pan, tip in oil. When it heats up add mustard seeds. Once it begins to crackle add cumin seeds. Saute for few seconds.

Add curry leaves, shallots, garlic and chilly. Saute till shallots turn soft and translucent, stirring occasionally on medium heat.

Add turmeric powder and drained dal; adding ½ cup water. Cover with a lid and cook till al dente. Add salt.

Now, Tip in carrots and cook further till it is soft. At this stage, add asparagus and cook it briefly so that the crispiness and colour is retained.

Garnish with crushed pepper and lemon juice.

Share and enjoy!!!

My observations/notes:

– to control the spice factor of the dish I added ½ tsp of lemon juice

– while buying asparagus check for the ones that have firm spears and snaps when bent. the flavour of this beautiful vegetable will be lost if overcooked

– can use any lentils for this preparation

– can use green asparagus instead of white

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