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Reena Pastakia
Course Appetizer, Vegetarian
Cuisine Indian
Servings 2 -4 servings

Ingredients
  

  • 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