The asparagus season is short-lived, so take advantage of creating simple yet flavorful dishes with them while they last!
I discovered the delicate flavours of asparagus as an adult. 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. Enjoy!
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- Yield: 2 -4 servings 1x
- Category: Appetizer, Vegetarian
- Cuisine: Indian
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
- Prepare the asparagus by bending each spear until it snaps. Discard the woody ends.
- 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.
- Add the asparagus spears and ensure they are fully coated in the mixture. Leave to marinate for at least one hour.
- When you are ready to serve, melt the butter in a small pan over a lot heat.
- When melted, remove from the 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. Discard the 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 has an al dente texture.
- Serve
