Indian · side dish

Indian Asparagus with Ginger & Lime

Name: Indian Asparagus with Ginger & Lime
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 14-15 asparagus spears; A pinch of chili powder; ½ tsp cumin seeds; 1 inch piece peeled ginger; ¾ tbsp lime juice; ½ tsp mustard seeds; 1 ½ tbsp olive oil; 1 teaspoon salt; 2 shallots finely chopped; ¾ tsp sugar

“Indian Asparagus with Ginger & Lime might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $1.42 per serving. One serving contains 148 calories, 3g of protein, and 11g of fat. This recipe is liked by 1 foodies and cooks. Head to the store and pick up lime juice, mustard seeds, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Indian food. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is good. Similar recipes include Beef Filet Salad With Asparagus, Snowpeas, Ginger And Lime Juice, Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest, and Indian Asparagus.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Asparagus spears14
Chili powder1 pinch
Cumin seeds½ tsp
Ginger1 inch
Lime juice¾ tbsp
Mustard seeds½ tsp
Olive oil1.5 tbsp
Salt1 tsp
Shallots2
Sugar¾ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Heat the oil in the large non-stick pan (do not allow it to smoke). (To test if the oil is hot enough, throw in one mustard seed if the oil is ready, it should sizzle and rise to the top straight away) When hot add the mustards seeds and fry until they sizzle, and add the cumin seeds and fry for 3-4 seconds.Turn the heat to medium and add the onions, ginger and fry stirring occasionally, for 5 minutes or so until the shallots are a light golden colour.
2
Add the sugar, lime juice, chili powder and salt. Once the sugar has dissolved, toss the asparagus in the pan along with a sprinkling of water to help them steam. Cover and cook for 5-6 minutes until the asparagus is tender. (The timing may vary depending on the thickness of the spears) you can test with a skewer to check for this)