{"id":33523,"date":"2013-05-03T13:34:50","date_gmt":"2013-05-03T20:34:50","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=33523"},"modified":"2013-05-03T13:34:50","modified_gmt":"2013-05-03T20:34:50","slug":"stir-fried-asparagus-with-nigella-and-nuts","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/stir-fried-asparagus-with-nigella-and-nuts\/","title":{"rendered":"Stir-Fried Asparagus with Nigella and Nuts"},"content":{"rendered":"

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The bunched spears of asparagus splendidly speak of spring. \u00a0They are at their best now – tender, fresh and slim.<\/p>\n

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This is a relatively new vegetable for me. I did not “naturally” grow up with it.<\/p>\n

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\"Asparagus<\/p>\n

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However, over the years I have observed that the appearance of the asparagus in the market marks the beginning of spring.<\/p>\n

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Presently they are stacked up high in every market and are better than any other time of the year. Bright green, with beautiful photogenic tips in shades of purple.<\/p>\n

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\"Asparagus<\/p>\n

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I have also learned that they are healthy and full of nutrients. Besides all that, I have learned to love it and experiment with them just beyond steaming and searing with pepper.<\/p>\n

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With time I have learned to fall in love with them. Kalonji or Nigella <\/a>is a spice I often use. I grew up it and the flavors remind me of home, of traditional Bengali cuisine. The recipe today combines the freshness of spring with the familiarity of comfort of my home; asparagus with nigella.<\/p>\n

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Stir-Fried Asparagus with Nigella and Almonds<\/h6>\n

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Ingredients:<\/strong> (serves 2 as side)<\/em><\/p>\n

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  1. 20 small spears of fresh asparagus (discard tough ends and slice each spear in half inch pieces)<\/strong><\/li>\n
  2. 1 tablespoon\u00a0olive oil<\/strong><\/li>\n
  3. crushed red pepper, to taste<\/strong><\/li>\n
  4. 1\/2 tablespoon minced garlic (optional)<\/strong><\/li>\n
  5. 1 green hot chili pepper, slit<\/strong><\/li>\n
  6. scant 1\/2 teaspoon nigella\/kalonji\/kalo jeera<\/a><\/strong><\/li>\n
  7. 3 tablespoons\u00a0sliced almonds, toasted or lightly toasted pine nuts<\/strong><\/li>\n
  8. lemon juice to drizzle<\/strong><\/li>\n
  9. salt to taste<\/strong><\/li>\n
  10. may add fresh herbs, like mint – if you want<\/strong><\/li>\n<\/ol>\n

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    Method:<\/strong><\/em><\/p>\n

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    In a cast-iron skillet or any heavy bottomed pan, heat the oil until smoking hot. Add kalonji\/nigella and the slit hot chili pepper and garlic (if using).<\/p>\n

    When the spice sizzles, add\u00a0 the asparagus, along with salt and stir well. The asparagus should be well coated and glistening with oil. Continue to stir-fry over high heat for about a couple of more minutes, until the asparagus looks bright green and just barely cooked. The should still be crisp and will not have wilted.<\/p>\n

    Add the crushed pepper and quickly stir some more. Add the toasted almonds or pine nuts, toss and switch off the heat.<\/p>\n

    Add lemon juice, toss and serve immediately. (add herbs before serving if you are using herbs)<\/p>\n

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    Preparation Time: less than 15 minutes
    \nCooking Time: less than 15 minutes
    \nDifficulty Level: Very Easy
    \nServes: 2<\/em><\/p>\n

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    Related Posts:<\/strong><\/p>\n