Asparagus, a spring vegetable, known as Satavari in India, is considered to be very nutritious and a delicacy since ancient times. It is considered as one of the most important herb in Ayurvedic medicine. In India, it is mostly cultivated in north-western Himalayas in Himachal Pradesh.
Asparagus has no Fat, contains no Cholesterol and is very low in Sodium. A very healthy and easy to prepare, Asparagus can be cooked in many ways...
While buying Asparagus, make sure that the stalks are rounded, should always have firm, thin stems, with dark green or purplish color closed tips.
I like cooking Asparagus with lots of Garlic and veggies like Carrots, Bell Peppers and Tomatoes. In this recipe, the spears remain bright green and still crisp. Over cooking can make the spears foggy and limp.
- 1 bunch fresh Asparagus
- 1 carrot, diced into small cubes
- 4-5 green Spring Onions, cut into 2-inch lengths
- 1 red Bell Pepper, De-seeded and cut into small square pieces
- 1/2 tsp Cumin seeds
- 1 tsp Ginger paste
- 5 large Garlic cloves, minced
- 1 medium Tomato, diced
- 1 tablespoon Extra Virgin Olive Oil
- Salt - to taste
- Red Chili powder - to taste
- Rinse Asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind). Discard the ends or use them in making stock.
- Prepare all other Vegetables, as instructed, and place aside.
- In a skillet, heat Oil on medium heat. Once hot, add Cumin seeds and allow them to sputter. Add Ginger - Garlic and cook for a minute. Add Carrots, and stir-fry for few minutes. Add Spring Onions and Bell pepper, Stir-fry another 3-4 minutes.
- Then, add the Tomatoes, Salt and Red Chili powder. Stir well and cook uncovered for 4-5 minutes.
- Finally, add the Asparagus, mix well and cook uncovered for 10-15 minutes, stirring every 4-5 minutes until the moisture has evaporated.
- Serve hot with Rice or Chapatis.
Good chefs always taste their recipe.....go ahead......and say WOW!!!!!!!