Yield Makes 6 servings Number Of Ingredients 7 Steps:

Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day. Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.

Time 30m Yield 6 serving(s) Number Of Ingredients 14 Steps:

Chop asparagus, carrots and potato into 1/2 inch pieces. Take a non-stick pan and put it on medium flame. Add oil and other seasonings like mustard seeds and jeera and curry leaves. Now add carrots and potatoes first. Add turmeric and mix them all properly and close the lid. After few minutes stir by adding salt and put the lid on again for a minute. Add chopped asparagus and stir them all and close the lid to allow them cook. After a few minutes check if all ingredients are cooked. Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder. Stir them all and close lid for a few minutes and switch off the stove. Garnish with chopped coriander. Goes well with rice, Chapathi, Dosa. Also can use this in sandwiches and is very healthy.

Time 12m Yield 2 serving(s) Number Of Ingredients 5 Steps:

Heat 1 inch salted water in medium pot, bring to boil. Add asparagus and onion. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Cover and simmer about 4 minutes longer or until tender-crisp; drain. Set aside. Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus. Sprinkle with peanuts.

Time 13m Yield 4 servings Number Of Ingredients 8 Steps:

Preheat oven to 425 degrees F. Line baking sheet with aluminum foil. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise. Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside. To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews.

Time 45m Yield 4 servings. Number Of Ingredients 9 Steps:

In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Yield Makes 4 servings Number Of Ingredients 7 Steps:

Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.) Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.

More about “asparagus curry recipes”

Time 30m Number Of Ingredients 9 Steps:

In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.