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Quick Asparagus Stir-Fry
Preparation info
- Serves
3 to 4
- Difficulty
Easy
Appears in
By Jeffrey Alford and Naomi Duguid
Published 2005
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 25 to 30 1 teaspoon
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
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- Quick Asparagus Stir-Fry
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