3.5/5 rating (79 votes)

Asparagus with Indian Spices

Heat Mild
Serves 4
Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
Prep 5 mins
Cook 10 mins

Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.

Hari says
Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.

Ingredients
Method

2 garlic cloves
3cm piece ginger
500g Asparagus, chopped
3 tsp rapeseed oil
1 tsp cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
½ tsp amchoor powder (dried mango powder)
3 tomatoes, chopped finely
Salt to taste

Method

Crush the ginger and garlic in a pestle and mortar to a paste.
Heat the oil in pan and on a medium heat add the cumin and fennel seeds.
Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.
Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.
Add chopped tomatoes and cook for about 2-3 minutes.

Nutritional information

Typical values*	per Serving
Calories	42
Fat (g)	2.7
of which saturates (g)	0.2
Carbohydrates (g)	2.9
of which sugars (g)	2.5
Fibre (g)	1.4
Protein (g)	2.1
Salt (mg)	0.13

*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.