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Asparagus with Ginger
Diagonal cuts of green asparagus contrast beautifully with the red onion in this zesty, colorful vegetable side.
Ingredients
- 1 teaspoon oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 cup sliced red onion
- 1/2 tablespoon grated fresh ginger
- 1 pound asparagus, sliced diagonally (about 3 cups)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt, more or less to taste
- 1/2 tablespoon grated fresh coconut or unsweetened shredded dried coconut
Instructions
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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.
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Add onion, ginger, and asparagus and cook for 1 minute while stirring.
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Stir in ground cumin and salt; cover and cook 3 to 5 minutes or until asparagus is tender but still crisp.
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Add coconut, stir, and serve.
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