Curry Leaf Asparagus--really easy! |
Curry Leaf Asparagus
Today in the supermarket we saw a lady march past with her
cart heaped with pounds and pounds of asparagus. We stopped wondering when we turned the
corner and saw the asparagus on sale, looking fresh and wonderful, and this is
the result. Now I’m regretting we didn’t
buy as much as she did!
1 tablespoon mustard oil
1 teaspoon dark mustard seed
1 teaspoon cumin seed
1/3 red onion, sliced thinly and long pieces chopped
2 large fresh garlic cloves, chopped
10 curry leaves (I buy this fresh in an Indian grocery store, and I put it in a freezer bag and freeze it.)
1 Anaheim pepper, diced
¼ inch fresh ginger, chopped
1 bunch asparagus, cleaned with bottoms removed
1 teaspoon freshly squeezed lemon juice
salt to taste
Put the pan on medium high heat and when it's hot, add the oil. When the oil seems hot, toss in a few mustard seeds, and if they sizzle
and turn white, add the rest of the mustard seeds. Add the cumin seeds, and then the onion and
ginger. Stir to cool it down, and turn the
heat down to medium. After the onions have
caramelised a bit, add the garlic and curry leaves and cook for a few more minutes.
Add the chopped pepper and asparagus, stir
and cover. Continue to cook for about seven
to ten minutes, stirring from time to time. They are done while they’re still a pretty green,
and somewhat soft, but still a little tender. Just before serving, add the lemon juice and stir
to coat the asparagus. Oh boy, spring has
almost sprung!
Ooh I love asparagus. Have you tried doing Thai curries? I think that they are just wonderful when done right. I have blogged on making your own red curry paste. http://caroleschatter.blogspot.co.nz/2011/11/how-to-make-proper-red-curry-paste.html It is a bit of work but the results speak for themselves
ReplyDeleteMy goodness. I just took a look at your recipe and it looks fabulous. I don't usually hanker after the Thai flavours, but after reading that I'm drooling. I surely agree with you on the best places to find a good mortar and pestle!
ReplyDelete