Inspired from Foodista
- 14-15 asparagus spears
- 1 1/2 tbsp. olive oil
- 2 shallots finely chopped
- 1 tsp minced ginger
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp honey
- 1/2 tsp salt (optional)
- 3/4 tbsp. lime juice
- A pinch of chilli powder
Directions:
- 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 honey, lime juice, chili powder and salt. Toss the asparagus in the pan along with a sprinkle 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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