Wednesday, March 23, 2011

Fast And Snappy, Asparagus With Mustard Seed

   Okay, I love asparagus season. Around here it's started to appear; long slender stalks, from down the line in Watsonville. Organic and local and best of all... cheap, cheap, cheap!
   Usually I pan-roast my asparagus in a bit of olive oil, wham, bam and we're done. But the other day I was fixing lunch and thought, why should I do it the way I always do? What would happen if I took my cheap little asparagus and cooked it up fast, fast, fast in my kadhai with some Indian spices. I mean how could that hurt, right? So I did.


Asparagus With Mustard Seed




Here's what to do:
Take your asparagus and cut them in pieces on the bias then set them aside.
 In a kadhai, heat 1 Tbs of vegetable oil.
 When the oil is hot toss in:
  1 tsp of brown mustard seed
  1 tsp of cumin seed
  2 dried red chili peppers
When the mustard seeds start to pop and the chilies darken toss in:
The asparagus pieces.
Stir them around until the asparagus starts to darken and crisp up a bit. Toss in a pinch of cayenne powder of Kashmiri chili.
Add some salt to taste and you're done. Yes, it's that fast, and delicious.

    I'm trying to keep things simple this week since I start my cooking prep in a couple of days for my Indian-street-food-themed birthday party on Saturday night. I'm off later today in search of all things coconut and tamarind, and soon I will start to chop and chop and chop and chop. See how it all turns out. I'll be trying a few things I haven't done before, but hey, It's my birthday and I'll fry if I want to! Follow along on Twitter @kathygori

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