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
The asparagus pieces.
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