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Asparagus Talasani





Yields
Makes 4 to 6 servings

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.

Asparagus Talasani




Ann Stratton
 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
Step 1
1

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

Step 2
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.

Step 3
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories34
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 15mg1%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.6g3%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.