Monday, September 6, 2010

Asparagus with Ginger

Asparagus - 1 lb
Ginger - 1 inch, grated
Lemon Juice - 1 tbsp
Cumin Seeds - 1/2 tsp
Olive Oil

Trim the thick edges of the asparagus by a couple of inches. Save the trimmed ends for soup. Cut the asparagus pieces into half.

Heat olive oil in a large cast iron skillet. Add cumin seeds and ginger and toss for a few minutes.

Then add the asparagus, lemon juice and salt and cook on medium heat for around 8 minutes, tossing frequently. Take care not to overcook the asparagus. Drizzle a few drops of lemon juice on top and serve.

Adapted from

No comments: