Asparagus Talasani

Asparagus Talasani Recipe
Ann Stratton
When Abhaya Karangutkar moved to California from Goa, India, she substituted fresh asparagus, so widely available here, for the green beans in a classic stir-fry she'd made in India. Her kids enjoy the new version as finger food. PREP AND COOK TIME: About 15 minutes.


Makes 4 to 6 servings

Recipe from


Nutritional Information

Calories 34
Caloriesfromfat 65 %
Protein 1.8 g
Fat 2.4 g
Satfat 0.3 g
Carbohydrate 2.4 g
Fiber 0.6 g
Sodium 15 mg
Cholesterol 0.0 mg


1 1/2 pounds asparagus
1 tablespoon vegetable or olive oil
1/2 teaspoon cumin seeds
1 clove garlic, peeled and minced
1/4 teaspoon ground turmeric


1. Rinse asparagus, then snap off and discard tough stem ends. Cut stalks diagonally into 2-inch lengths. You should have about 3 cups.

2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add cumin and stir until seeds are a shade darker, about 30 seconds. Stir in garlic and turmeric; add asparagus and stir until coated. Pour in 3 tablespoons water.

3. Cover pan, reduce heat to low, and cook until asparagus is tender-crisp to bite, 3 to 4 minutes. Season the asparagus to taste with salt. Pour into a serving bowl.

Abhaya Karangutkar, Santa Clara, CA,


July 2010
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