May is the month for Asparagus, It’s fresh , its luscious and vibrant green. Considered to be one of the delicacies of the vegetable world and has a distinct, intense savoury flavour. For me, it’s a grown-up vegetable. I can’t seem to recall ever having it as a child, at home or at school. Once served at dinner parties for special guests, this vegetable is now available for all.
Over cooked asparagus is simply awful and almost eliminates any goodness that was once in it. Under cooked asparagus is equally difficult to eat. Al dente is the perfect goal
Ingredients (serves 4)
- 500g Asparagus
- 3 spring onions
- 1 tbs vegetable oil
- 1 tsp cumin seeds
- A pinch of dry chilli flakes
- ¼ tsp or 3-4 black peppercorns
- ½ inch piece of ginger crushed
- Salt to taste
- 1 tbs jaggery (conc. from sugar cane) or soft brown sugar
- Freshly squeezed lime juice
- Chopped fresh coriander
Preparation & Planning
- Clean, wash and trim the asparagus
- Wash and chop the spring onions
- Crush the ginger
- Grate the jaggery
- Zest the lime and Squeeze the lime juice
- Wash and chop the coriander
- Take all the dry spices and heat in a dry frying pan for a couple of minutes, Do not let them burn.
- Place the spices in a pestle and mortar and crush. Leave aside to cool.
- Heat a frying pan, griddle pan or wok, let it smoke a little, before adding the oil.
- Add the spring onions and ginger and stir immediately
- Now tip in the spices and stir.
- The asparagus goes in next. Stir and shake so that the spice mixture covers the asparagus
- Cook for 1-2 minutes
- Remove from the heat and add the lime juice, zest and coriander.
NB if you don’t have any of the spices above, try this with the Spice Crust blend