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Categories:Viewed: 17 - Published at: 2 months ago
Ingredients
- 3/4 pound asparagus (25 to 30 medium-thin spears)
- 1 teaspoon minced ginger or ginger mashed to a paste
- 2 teaspoons minced garlic or garlic mashed to a paste
- 1/2 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 1/4 teaspoon fenugreek seeds
- 1 cup thinly sliced onion
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
- 1/2 cup water
Method
- Wash and drain the asparagus, then cut into approximately 1-inch lengths, discarding the tough thick bottom ends.
- Set aside.
- In a small bowl, mix together the ginger, garlic, and ground coriander.
- Set aside.
- Heat a wide heavy skillet or a wok over medium-high heat.
- Add the oil and swirl to coat the pan, then add the fenugreek and stir.
- After about 20 seconds, add the sliced onion and stir-fry until softened and starting to brown, about 7 minutes.
- Stir in the reserved flavor paste.
- Add the asparagus and sprinkle on the turmeric and salt.
- Stir-fry for a minute to expose all the surfaces of the asparagus to the hot pan, then add the water.
- Bring to a boil, cover, and cook for 2 to 3 minutes.
- Remove the lid and cook for a few minutes more (timing will vary depending on the thickness and freshness of the asparagus), until the asparagus is just tender.
- Taste and adjust the salt if necessary.
- Serve hot.
