Quick Asparagus Stir-Fry

Name: Quick Asparagus Stir-Fry
Yield: Serves 3 to 4
Cuisine: Nepal
Ingredients: ¼ teaspoon fenugreek seeds; 2 tablespoons vegetable oil; ½ teaspoon salt, or to taste; ¼ teaspoon turmeric; 1 cup thinly sliced onion; ½ cup water; 2 teaspoons minced garlic or garlic mashed to a paste; 1 teaspoon minced ginger or ginger mashed to a paste; ½ teaspoon ground coriander; ¾ pound asparagus (25 to 30 medium-thin spears)

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

Asia
Nepal
Side dish
Vegan
Gluten-free

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