Now Reading
Barbecued Garam Masala Asparagus

Barbecued Garam Masala Asparagus

British asparagus season is short, but enjoy it while it is around. Lightly spiced, this barbecued vegetable is a flavorful starter.
By Reena Pastakia

DSCF0596

I discovered the delicate flavours of asparagus as an adult. My mum never cooked it and I’m not sure she has tasted it even to this day. The British asparagus season is short-lived but this year I created this lightly spiced dish that is great either as a starter or as a vegetarian barbecue dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Barbecued Garam Masala Asparagus


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Reena Pastakia
  • Yield: 2-4 1x

Ingredients

Scale
  • 230 grams asparagus
  • 150 grams natural yogurt
  • 2 cm cube root ginger – peeled and finely chopped
  • 1 teaspoon coriander-cumin powder
  • 1 teaspoon salt
  • 0.5 teaspoon turmeric
  • Fresh lemon juice
  • 1 teaspoon garam masala
  • 1 green chilli – finely chopped
  • a pinch red chilli powder
  • 1 tablespoon vegetable oil
  • 5 grams fresh coriander – chopped
  • 15 grams butter

Instructions

  1. Prepare the asparagus by bending each spear until it snaps. Discard the woody ends.
  2. In a bowl place the yogurt, ginger, coriander-cumin powder, salt, turmeric, 0.5 tablespoon lemon juice, garam masala, green chilli, chilli powder, vegetable oil and coriander. Mix well.
  3. Add the asparagus spears and ensure they are fully coated in the mixture. Leave to marinate for at least one hour.
  4. When you are ready to serve, melt the butter in a small pan over a lot heat.
  5. When melted, remove from the heat and add 2 teaspoons lemon juice. Mix well.
  6. Line a baking tray with foil and place a wire grate over it. Place the asparagus spears onto the grate. Discard the excess marinade.
  7. Drizzle lemon butter over each spear.
  8. Place the tray under the grill.
  9. When the asparagus is lightly charred, turn each spear. Drizzle again with lemon butter and return to the grill.
  10. The asparagus is ready when lightly charred and still has an al dente texture.
  • Category: Side
  • Cuisine: Indian Fusion

 


See Also

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top