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          Asparagus Talasani

          Asparagus Talasani

          From DishiWiki

           
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          Moisten the rim of the bowl or pan, and plastic wrap will cling better when covering it.

           
           
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          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.

          Yield: 4 to 6 servings • Prep and cook time: About 15 minutes

          [edit] Ingredients

          • 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

          [edit] Directions

          1. Rinse asparagus, then snap off and discard tough stem ends. Cut stalks diagonally into 2‑inch lengths. You should have about 3 cups.
          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.
          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.
          Abhaya Karangutkar - Santa Clara, CA
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