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Ann Stratton Photo by: Ann Stratton

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.

Sunset JULY 2010

  • Yield: Makes 4 to 6 servings

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. 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.

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
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Asparagus Talasani recipe

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