Description
Grilled asparagus gets a vibrant Indian-spiced makeover.
The perfect side for any summer barbecue.
Ingredients
Units
Scale
- 8 oz (230 g) asparagus
- 5 oz (150 g) 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
- 0.2 oz (5 g) fresh coriander - chopped
- 0.5 oz (15 g) butter
Instructions
- Prepare the asparagus by bending each spear until it snaps and discarding the woody ends.
- In a bowl, combine yogurt, ginger, coriander-cumin powder, salt, turmeric, 0.5 tablespoon lemon juice, garam masala, green chili, chili powder, vegetable oil, and coriander. Mix well.
- Add the asparagus spears and ensure they are fully coated in the mixture. Marinate for at least one hour.
- Melt butter in a small pan over high heat.
- Remove from heat and add 2 teaspoons lemon juice. Mix well.
- Line a baking tray with foil and place a wire grate over it. Place the asparagus spears onto the grate, discarding excess marinade.
- Drizzle lemon butter over each spear.
- Place the tray under the grill.
- When the asparagus is lightly charred, turn each spear, drizzle again with lemon butter, and return to the grill.
- The asparagus is ready when lightly charred and still al dente.
Notes
- For a smokier flavor, grill the asparagus over charcoal instead of broiling.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- Leftover asparagus can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 10