Asparagus with Asafetida

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Asparagus with Asafetida

 

Recipe By :The Hotflash Cookbook - Cathy Luchetti

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- trimmed

2 tablespoons Asian sesame oil or wheat germ oil

1/2 teaspoon asafetida powder (at Indian markets)

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1 teaspoon honey

1 teaspoon mango powder (amchoor), available in

Indian markets

3 tablespoons fresh lime juice

 

In a covered steamer or saucepan, steam the asparagus over boiling water until

crisp-tender, about 2 minutes. Plunge it into cold water to stop cooking; drain

and set aside.

 

In a large skillet or saute pan over medium-high heat, heat the oil. Add the

cumin, asafetida, salt, honey, and mango powder and cook for several seconds.

Add the asparagus and stir-fry until each stalk is completely coated. Drizzle

with lime juice and serve immediately.

 

Description:

" North Indian roasting spices include asatefida, the powdered dried

sap of the giant fennel plantt, which simmers into a mellow, garlicky

flavor that complements fresh asparagus. "

 

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Per serving: 25 Calories (kcal); trace Total Fat; (8% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 269mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0