Indian Spiced Asparagus
- 1 bunch asparagus
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 1 cup thinly sliced onion
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 cup water
Wash and drain the asparagus, then cut into approximately 1-inch lengths, discarding the tough thick bottom ends. Set aside.
In a small bowl, mix together the ginger, garlic, and ground coriander. Set aside.
Heat a wide heavy skillet or wok over medium-high heat. Add the oil and swirl to coat the pan, and then add the onions. Stir-fry until softened and starting to brown, about 7 minutes. Stir in the ginger, garlic and coriander. .Add the asparagus and sprinkle on the turmeric and salt. Stir-fry for a minute to expose all the surfaces of the asparagus to the hot pan then add the water. Bring to a boil, cover, and cook for 2 to 3 minutes.
Remove the lid and cook for a few minutes more (timing will vary depending on the thickness and freshness of the asparagus), until the asparagus is just tender.
Taste and adjust the salt if necessary. Serve hot.