Diagonal cuts of green asparagus contrast beautifully with the red onion in this zesty, colorful vegetable side.
Course
Side Dish
Cuisine
Indian
AuthorAlamelu Vairavan and Margaret Pfeiffer
Ingredients
1teaspoonoil
1/2teaspoonblack mustard seeds
1/2teaspooncumin seeds
1/4cupsliced red onion
1/2tablespoongrated fresh ginger
1poundasparagus, sliced diagonally (about 3 cups)
1/2teaspoonground cumin
1/8teaspoonsalt,more or less to taste
1/2tablespoongrated fresh coconut or unsweetened shredded dried coconut
Instructions
Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add mustard seeds and cumin seeds and stir until mustard seeds start to pop and cumin seeds change color from light brown to semi-dark brown.
Add onion, ginger, and asparagus and cook for 1 minute while stirring.
Stir in ground cumin and salt; cover and cook 3 to 5 minutes or until asparagus is tender but still crisp.