Quick Asparagus Stir-Fry from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinen
Asparagus in season is one of life’s great pleasures. In this Nepali stir-fry, it cooks in a simple flavor paste of cooked onion, garlic, and ginger. Rather than being masked, the asparagus comes...
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Cooking tools:
- Wok
- Karahi
- Skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Spoon
- Spatula
Ingredients
- ¾ pound asparagus (25 to 30 medium-thin spears)
- 1 cup thinly sliced onion
- ¼ teaspoon fenugreek seeds
- 2 tablespoons vegetable oil
- ½ teaspoon ground coriander
- 2 teaspoons minced garlic or garlic mashed to a paste
- 1 teaspoon minced ginger or ginger mashed to a paste
- ½ cup water
- ½ teaspoon salt, or to taste
- ¼ teaspoon turmeric
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