|Curry Leaf Asparagus--really easy!|
Curry Leaf Asparagus
Today in the supermarket we saw a lady march past with her cart heaped with pounds and pounds of asparagus. We stopped wondering when we turned the corner and saw the asparagus on sale, looking fresh and wonderful, and this is the result. Now I’m regretting we didn’t buy as much as she did!
1 tablespoon mustard oil
1 teaspoon dark mustard seed
1 teaspoon cumin seed
1/3 red onion, sliced thinly and long pieces chopped
2 large fresh garlic cloves, chopped
10 curry leaves (I buy this fresh in an Indian grocery store, and I put it in a freezer bag and freeze it.)
1 Anaheim pepper, diced
¼ inch fresh ginger, chopped
1 bunch asparagus, cleaned with bottoms removed
1 teaspoon freshly squeezed lemon juice
salt to taste
Put the pan on medium high heat and when it's hot, add the oil. When the oil seems hot, toss in a few mustard seeds, and if they sizzle and turn white, add the rest of the mustard seeds. Add the cumin seeds, and then the onion and ginger. Stir to cool it down, and turn the heat down to medium. After the onions have caramelised a bit, add the garlic and curry leaves and cook for a few more minutes. Add the chopped pepper and asparagus, stir and cover. Continue to cook for about seven to ten minutes, stirring from time to time. They are done while they’re still a pretty green, and somewhat soft, but still a little tender. Just before serving, add the lemon juice and stir to coat the asparagus. Oh boy, spring has almost sprung!