Asparagus is a lesser known vegetable when it comes to the indian kitchen. I have been using it for 3 years now and blended it in to our system of cooking. I thought it tasted like our dear drumsticks first, then like beans and ya sometimes like snake gourd but ultimately i found that it had a mind and taste of its own.These spears are not anything frail as they look like, but a balanced storehouse of all the right nutrition. After i made this curry i realized that they get cooked really fast and taste best when cooked just right. It is no doubt a curry in jiffy!
Asparagus-cut in to small bits(about 2cups)
coconut grated -2 tbls
hing-a tight pinch
salt to taste
Microwave the asparagus for 5 minutes with the right amount of water. If you have excess water remove it.
In a blender run the grated coconut and green chillies for just 2 seconds and keep it aside.
Now in a skillet heat the oil and splutter jeera and mustard.Then add the asparagus. Give it a good mix and switch off the stove and add salt and the ground coconut and chillies.Viola!!! its ready to serve!