I don’t know about you, but my Instagram feed and feed reader are clogged with photos of ramps and ramp recipes, respectively. Unfortunately I’m going to have to miss out on the fun yet again since I’ve never seen a ramp at a farmer’s market or grocery store out in Honolulu.
I guess I’ll just have to drown my sorrows with excessive amounts of rhubarb and asparagus.
These days it’s rare that I leave a grocery store without 2-3 large bunches of asparagus. Although I love basic grilled or roasted asparagus as much as the next girl, I’ve been trying to branch out and use it in other recipes as well.
Although the cold weather crop isn’t a vegetable that I normally associate with Indian cuisine, asparagus makes one heck of a side when paired with shredded coconut and Indian spices.
Traditional? Maybe not. But this healthy vegan and gluten-free side just landed itself into a heavy rotation this Spring.
Indian Asparagus with Shredded Coconut
Yield: 3-4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
* 2 Tablespoons coconut or vegetable oil
* 1/2 teaspoon yellow or brown mustard seeds
* 1/2 teaspoon cumin seeds
* 1/2 medium to large onion, finely chopped
* 2 cloves garlic, minced
* 1 Serrano chile pepper, finely sliced
* 1 large bunch asparagus, ends trimmed and cut into 1-inch pieces on the diagonal
* 1/2 teaspoon salt
* 1/4 cup water
* 1/2 cup dried, unsweetened shredded coconut
Heat the oil in a wok or large skillet over high heat. When the oil begins to smoke add the mustard seeds and cumin seeds and immediately cover with a lid or splatter screen. When the mustard seeds have stopped popping, add the onion and reduce the heat to medium-high. Cook, stirring occasionally, until the onion has softened. Add the garlic and the Serrano chile pepper and cook until the onion begins to turn golden.
Add the asparagus and stir to mix. Add the salt and the water and cook, stirring frequently, until the asparagus is tender-crisp. Add the coconut, stir to mix, and cook for an additional minute. Serve hot.