Grilled Asparagus with Dijon Mustard

Asparagus - 1 lb
Olive Oil - 1 tbsp
Salt
Fresh Ground Black Pepper - 1/2 tsp
Dijon Mustard - 2 tsp
Lemon Juice - 1 tsp

Trim the tough edges of the asparagus.

Mix olive oil, salt, pepper, mustard in a bowl. Add the asparagus and mix well. let it marinate for 15 minutes.

Heat and indoor stove top grill. Cook the asparagus for 5 to 6 minutes turning once.

Sqeeze lemon juice on top and serve.

Asparagus with Mushrooms and Onions

Asparagus - 1 bunch, edges trimmed and then cut into 2 inch long pieces
Onion - 1/2, cut into thick slices
Mushrooms - Shitake or Button - 4 oz, sliced
Soya Sauce - 2 tsp
Sriracha Hot Sauce / Red Chilli Flakes - 1/2 tsp
Salt
Cumin Seeds - 1/2 tsp
Olive Oil - 1/2 tbsp
Lemon Juice - 1 tsp

Heat olive oil in a skillet. Add cumin seeds. Then add the onion and saute for a few minutes.

Add the asparagus and mushroom and mix well. Add soya sauce, sriracha sauce, salt and cover the pan and cook for 5 minutes.

Remove and squeeze some fresh lemon juice on top and serve.

Asparagus with Ginger

Asparagus - 1 lb
Ginger - 1 inch, grated
Lemon Juice - 1 tbsp
Cumin Seeds - 1/2 tsp
Salt
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 http://www.manjulaskitchen.com/2009/03/22/asparagus-with-ginger/