When we were growing up in India, Asparagus is something we had only read in western novels as a vegetable eaten at the smart restaurants in Europe. Of course, now with Indian’s traveling widely, experimenting and experiencing all kinds of world food, one has started to see asparagus on the vegetable stalls in India. In fact even in the UK, it has only become a common sight on the dinning tables relatively recently. In the beginning it was seen in smart restaurants, then the TV chefs started showing off using all kinds of not so popular vegetables. However, now it is readily available almost all year round in the local supermarkets.
It is one of those vegetables which I call delicate as it needs the briefest time to cook. Chinese and French in my experience do not over cook any of their foods and I believe they present the best way to cook asparagus. This recipe is my own version. I have mixed some of the Indian spices to cook a combination of asparagus and mushrooms. It is quick and very tasty dish. Certainly worth trying!
- Asparagus spears 100 gms cut into 1 inch pieces
- Mushrooms 6 medium chopped
- 1/2 tsf Mustard seeds
- 1/2 inch Ginger sliced
- 1/2 tsf Salt (to taste)
- 1/8 tsf Chilli powder
- 2 tbsf Oil
- Heat the oil in a small wok or a frying pan.
- When the oil is hot add mustard seeds, which should start to sizzle straight away.
- Add the sliced ginger and very lightly brown it (1-2 minutes only).
- Add the chopped asparagus and sliced mushrooms and stir on medium heat.
- Add salt and chilli powder. The asparagus and mushrooms gets cooked very quickly usually 5 minutes. The asparagus should still be crunchy.
Serve hot. I would suggest make this dish just before serving as reheating it overcooks the mushrooms and the asparagus and spoils it for me!