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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.

Abhaya Karangutkar, Santa Clara, CA
This Story Originally Appeared On sunset.com

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Credit: Ann Stratton

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

34 calories; calories from fat 65%; protein 1.8g; fat 2.4g; saturated fat 0.3g; carbohydrates 2.4g; fiber 0.6g; sodium 15mg.
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