Asparagus is one of those unsung vegetables and I'm always so happy when I remember to pick up a bunch. I mostly just roast my asparagus but when I feel like dressing it up a bit, I pair it with my Golden Coconut Curry Simmer sauce and top it with a tadka of spices fried in oil. This dish is perfect served over rice.
Serves 4
Ingredients
1 bunch asparagus (~1 lb)
1-2 tablespoons oil
salt & pepper
1 jar Brooklyn Delhi Golden Coconut Curry
1/2 to 1 cup coconut milk or cream
1 tablespoon high heat oil like sunflower or canola
1 teaspoon cumin seeds
1 pinch of asafetida (if you don't have it's OK because the sauce already has it)
1/4-1/2 teaspoon paprika
Method
Preheat oven to 425 degrees Fahrenheit.
Snap off the ends of each asparagus stalk. Lay the asparagus on a baking sheet and toss with just enough oil to coat lightly. Sprinkle with salt and pepper.
Roast asparagus for 10-15 minutes, until the ends are easily pierced with a fork. Cooking times will vary depending on the thickness of the stalks.*
While the asparagus is roasting, pour a jar of Golden Coconut Curry into a saute pan until heated through. Add in coconut milk or cream and continue to heat until sauce reduces a bit.
When the asparagus is finished roasting, you can either place the asparagus in the saute pan or transfer the asparagus to a serving dish and pour the warm Golden Coconut Curry on top.
To finish the dish, heat 1 tablespoon of oil in a small pan over high heat. Add 1 cumin seed into the pan. When the seed sizzles, add in the rest of the seeds and asafetida. When the seeds are sizzling and dancing in the pan, add in the paprika. Swirl it around in the oil for a few seconds and then immediately pour the oil and spices over the Asparagus in Golden Coconut Curry.
Serve curry over rice with a dollop of plain yogurt and Tomato or Roasted Garlic Achaar for heat.
*The dish is quite dramatic served with the full stalks but for easier eating, you can also chop the asparagus into bite-size pieces after you have roasted it.
In this recipe
