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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute. Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley. Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving. For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed. Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
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 “curried asparagus recipes”
Time 22m Yield 4 Number Of Ingredients 8 Steps:
Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes. Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
