Indian Style Asparagus with Lemon and Cumin
Traditionally, vegetables like potatoes, cauliflower, peas, spinach, squashes, cabbage, etc. are used in Indian cooking. Since those spices make the traditional Indian “sabji” vegetables taste amazing, why not asparagus?
Servings: 4 servings
Cut the asparagus into bite sized pieces. Heat the oil, and add the cumin seeds. Once they begin to pop, add the ginger. Fry for a few seconds, then add the asparagus.
Add salt, cook uncovered for ~5-10 min, stirring.
When the asparagus begins to caramelize and brown, add the lemon / orange juice to deglaze the pan. As the juice begins to evaporate, turn the heat off. Allow the juice to soak up for a few minutes. Sprinkle with black pepper, stir, and serve.
Calories: 56kcal | Carbohydrates: 5.1g | Protein: 2.6g | Fat: 3.6g | Sodium: 583.6mg | Fiber: 2.4g