Stir Fried Asparagus with Coconut

More asparagus. I am still having them quite frequently, though they seem to be getting a bit thicker and not so much in abundance in the stores. I have a feeling that the frenzy for this year might just be over.

After all it is a spring vegetable and we are quickly heading into the heat of summer.

This recipe actually got inspired  by the “Poriyal”  or “Palya” from the southern regions of India. Just like the Green Beans with Coconut. Vegetables are quickly tempered, usually with mustard seeds and urad dal or chana dal (husked lentils) and then light sauteed with the addition of shredded coconut at end.

It is a light side dish with the flavor of the spices just right.  Very appropriate for the spring and summer months. The use of only a hint of  spice allows the texture and the flavor of the vegetable used for the dish to shine though.

This is going to be short post. Summer is peeking around the corner and we are drowned with the end of the year activities. We have had a very busy last few weeks and I do not think things are going to get better as the girls are going to be home soon. Which obviously means I am going to be spending all the time I get with them. I probably will be cooking a lot and we will be deeply absorbed in long, elaborate meals. I have decided not to whisk away the food from the the table to take photographs. It can wait. So there will be minimal blog posts unless I manage to post something from the draft, most of which are only half done.

However, the blog has more than five hundred recipes. Enough to experiment with for a year or more and I will be updating and posting recipes from the archive in the Facebook Page.

Stir Fried Asparagus with Coconut

Ingredients: (serves 3-4 as a side)

1. about 40 thin and tender spears of Asparagus, sliced in small pieces
2. 1.5 tablespoon oil (may use pure virgin cold pressed coconut oil for extra flavors – that is if you like the scent of coconut oil)
3. 2 green chili peppers, slit
4. 1/2  teaspoon mustard seeds
5. 1 tablespoon  urad dal/husked split black gram (optional. add for extra crunch)
6. 1/4 cup packed freshly grated coconut  (frozen will work)
7. salt to taste
8. red chili powder to taste (optional)
9. freshly squeezed lemon juice, to taste
10. fresh herbs of your choice (Curry leaves works best for a traditional taste and so will fresh cilantro)

 

Method:

Wash the asparagus spears and slice them into small pieces, discarding the tough ends.

Heat oil in a wok/pan and add the slit green chili peppers. Let them blister. Add the urad dal/white lentils and the mustard seeds. When the seeds splutter and the lentils start to turn a darker shade, add the sliced asparagus and quickly toss for the oil to coat the asparagus. Cook on high heat for about 4 minutes or until the asparagus is tender. Add the grated coconut and red chili powder if you are using them. Toss well until the coconut is well distributed. Adjust salt and switch off the heat.

Finish off with lemon juice and herbs.

 

Preparation Time: less than 15 minutes

Cooking Time: 15 minutes

Serves: 4 as sides

Difficulty Level: Very Easy

 

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• Fried Egg with Asparagus and Feta Hash
• Artichoke and Chickpea Salad 
• Stir Fried Chicken with Asparagus and Almond
• Frittata with Asparagus
• Sesame and Balsamic Glazed Asparagus Cranberry Tart
• Quinoa with Apricot, Asparagus & Almond