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!