Tandoori Asparagus

Asparagus is one of the most interesting vegetables I have ever eaten. I really love the poriyal and Bee and Jai’s Usili is fabulous , do try it .  I make often , the main reason being it cooks faster and is done in 10 minutes and then its really healthy and a well balanced vegetable apart from being one of the most inexpensive finds in the farmers market I visit often. So , why not ?

Also , this wonder veggie is abundant in folic acid and fiber , low in calories and sodium, high in potassium and vitamin B6.

I love grilled asparagus and when Im not feeling guilty I also dip it in butter and munch on it . Another more common dish and a quick appetizer , that too a healthy one is Tandoori grilled asparagus.  K and I often  grill it and we enjoy it thoroughly and its a favorite in any backyard party that we are invited to.  Though it requires some prep work . Its worth planning ahead and a show stealer.

How to choose Asparagus :

Select asparagus that is bright green or purplish trips and crisp. Avoid asparagus whose precious tips have been damaged, or the stalks are discolored or rubbery . Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Suit your own taste whether you like pencil-thin or thicker spears. The key for grilling is that they be a consistent thickness so they cook at the same rate.


A bunch of Asparagus , ends chopped.

1 teaspoon of kasuri methi

1 teaspoon of garam masala

2 tablespoons of lemon juice

1 teaspoon of salt

a few sprigs of coriander

1 teaspoon of ginger and garlic paste

1/2 teaspoon of Chili powder

A pinch of turmeric powder

2 teaspoons of Oil


1. Mix all the ingredients for the marinade with the cut asparagus in a bowl.

2. Refrigerate for atleast from an hour to 2 days , depending on when you plan to grill. The more you marinate the asparagus , the better.

3. To grill the asparagus , either grill them on a barbeque grill for 8-12 minutes turning them once. They cook fast so make sure they are not charred . Remove and serve with a yogurt dip.

4.If you dont own a grill, then you can use the oven by pre heating it at 425 F . Place the spears on a cookie baking sheet and place them in the oven for 8-12 minutes, turning them once in between.  Serve immediately with a yogurt dip.

For the Yogurt Dip :


1 cup thick beaten yogurt

A pinch of black salt, black pepper and salt

I finely chopped green chili

3 tablespoons of finely chopped onions, tomatoes , cilantro or mint.


Mix all the ingredients and serve chilled.

Note : I used the oven today because it has been raining here and was hard to get out,  hence , there are no grill marks .

The time mentioned for grilling is for approximately 1 pound or close to about 20 asparagus spears.


This goes to Weekend Herb Blogging , hosted by the team at The Daily Tiffin this week. This wonderful event was started by Kalyn and is now managed by Haalo . Thank you ladies for hosting and managing such a wonderful event!

16 thoughts on “Tandoori Asparagus

  1. Nags says:

    I have never cooked with asparagus ‘cuz its SO expensive here in Singapore. I am seeing more and more recipes that are compelling me to try them soon, though!

  2. Siri says:

    I love Asparagus and ‘tandoor-ing’ is such a yummy idea. will try this way for sure, next time.

    Good to see you back Dee.


  3. Shoba says:


    First time on your site. really liked what I saw…I also love cooking with asparagus. I have a similar pasta recipe with roasted asparagus and zucchini. Do visit my website when y ou have the tme and leave your comments.



  4. sandeepa says:

    Hi dee
    Just saw your comment on Paayesh post, not sure if I am late in replying.
    I don’t know about the palm jaggery in the asian store, how does it look like, is it a rich deep brown, kind of disc shaped and has a wonderful flavor ?
    I would suggest go with 1/2 cup of sugar and rest jaggery as a trial. Since you add the sugar while thickening the milk it hastens the process, with less sugar it will take longer because at the end the milk has to be creamy . jagger is to be added later almost 5 min after you take payesh off heat

    Also the recipe I have is enough for 6-8 people. You might nedd to adjust accordingly

  5. Sowjanya says:


    I usally cook other vegetables in the tandoor style but never tried asparagus. Thanks for sharing with us. Do visit my site when you have some time.

  6. Konkani Foodie says:

    I always see the asparagus at the grocery store, but never buy it because I don’t know what to make out of it!! Your recipe looks good, so the next time I go shopping, will try the asparagus. Thanks for posting the recipe!!

  7. Madhuram says:

    Dee, I tried this one today and it has come out very well. I didn’t have the patience to marinade it for more than 30 minutes. I mixed the remaining juice with the yogurt to make the dip and that tasted very good too. S also liked it very much.

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