Author Notes
Hope you haven't missed the amazing asparagus this spring. Grab a bunch from the farmers market and make this tasty subji for dinner ! —Eden Tosch
Ingredients
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1 bunch
asparagus
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2 tablespoons
ghee
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1 teaspoon
mustard seeds
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1 teaspoon
cumin seeds
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1 pinch
hing
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1 piece
ginger, minced or pounded
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1 piece
garlic, minced or pounded
Directions
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Wash the asparagus and snap off the woody ends, then cut into 1/2 inch pieces.
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Heat the ghee in a saute pan on medium heat. Toast the mustard seeds, cumin, and hing until the mustard seeds pop.
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Add the ginger and garlic to the pan and cook until starting to color slightly.
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Add the asparagus and season with a pinch of salt. Give it a good stir then pop the lid on the pan. Let it steam for a few minutes then give it another stir.
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Take off the lid and continue to cook the asparagus until it is tender, but still bright green and fresh.
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Season with salt and freshly ground pepper to taste and a bit of fresh lemon juice if you'd like.
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Serve with basmati rice and dal !
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