Asparagus in season is one of life’s great pleasures. Here it cooks in a simple flavour paste of cooked onion, garlic, and ginger. Rather than being masked, the asparagus comes through loud and strong, and delicious, against the background flavours.
ingredients
directions
Wash and drain the asparagus, then cut into approximately 1-inch / 2 ½- centimetre lengths, discarding the toughest thick ends. Set aside.
Use a mortar and pestle or a minichopper to mash or grind the ginger and garlic, or else press the garlic through a garlic press, then mix it with the ginger. Stir in the coriander, then set the mixture aside.
Heat the oil in a wide heavy skillet or a wok over medium-high heat. Add the fenugreek and stir. After about twenty seconds add the sliced onion and stir-fry until softened and starting to brown, about seven minutes. Add the reserved flavour paste and stir in. Add the asparagus and sprinkle on the turmeric and ½ teaspoon salt. Stir-fry for a minute to expose all surfaces to the hot pan, then add about 1/2 cup (100 millilitres) water. Bring to a boil, then cover and cook for 2 to 3 minutes. Remove lid and cook for a few minutes more (timing will vary depending on the thickness and freshness of the asparagus), until the asparagus is tender and bright green. Taste and adjust salt if necessary. Serve hot.