Quick Asparagus Stir-Fry

Preparation info

  • Serves

    3 to 4

    • Difficulty

      Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

Asparagus in season is one of life’s great pleasures. In this Nepali stir-fry, it cooks in a simple flavor paste of cooked onion, garlic, and ginger. Rather than being masked, the asparagus comes through loud and strong and delicious against the background flavors.

Ingredients

  • ¾ 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
  • ½ teaspoon ground coriander
  • 2 tablespoons vegetable oil
  • ¼ teaspoon fenugreek seeds
  • 1 cup thinly sliced onion
  • ¼ teaspoon turmeric
  • ½ teaspoon salt, or to taste
  • ½ 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 or karhai 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.