Asparagus is a spring vegetable that is native to Europe, northern Africa, and western Asia. It is widely eaten around the world as a vegetable crop. This vegetable has been used as both a vegetable and as medicine. It is low in calories and sodium. It is rich in vitamin B6, iron, folic acid, phosphorous, potassium, chromium, and manganese.
The best characteristic about asparagus is that it cooks quickly because of its ability to absorb heat easily. This recipe adds Indian flavors to this vibrant green and crunchy vegetable. This is a 100% vegan dish that you can eat with rice or bread.
Ingredients:
• 1 lb. of asparagus
• 1 tbsp of oil
• Half a tsp of cumin seeds
• Half a tsp of crushed fennel seeds
• 1 tsp of grated ginger
• 5 cloves of finely chopped garlic
• Salt
• 2 medium-sized tomatoes
• Red chili powder
Instructions:
This recipe takes 10 minutes to make. Serves 1 to 2.
Hold the asparagus near the tough end. Snap the asparagus.
Throw away the tough part.
Chop the tender parts into bite size pieces.
Chop the tomatoes into small chunks.
In a hot pan, drizzle oil.
Add the cumin seeds and then the crushed fennel seeds. Cook for a few seconds.
Add ginger and garlic. Stir well and cook for a minute.
Place the cookies in the pan. Stir well. Cook for 1 to 2 minutes or until tender.
Add the asparagus into the pan. Mix well.
Season with salt and red chili powder.
Cook for 3 to 5 minutes.
Ideas And Tips:
• Always look for firm and smooth asparagus. Look closely for discolorations.
• The tip of the asparagus is the most tender part so do not cut it into smaller pieces as it will fall apart.
images – https://www.youtube.com/watch?v=wNPcORnxN1c
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