Asparagus Talasani

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.

Yield: Makes 4 to 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 65%
  • Protein: 1.8g
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Carbohydrate: 2.4g
  • Fiber: 0.6g
  • Sodium: 15mg
  • Cholesterol: 0.0mg

Ingredients

  • 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
  • Salt

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asparagus Talasani Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy