Asparagus with Onions and Tomatoes

 

Asparagus with
Onions and Tomatoes

Green beans prepared this way was a favorite when we were growing up. Fresh asparagus, I was sure, would work just as well and it was! A generous sprinkling of cracked black pepper finishes this dish, giving it lots of zing. Serve this as a side dish to any Indian meal and can be served with steamed rice or any Indian bread.

Singapore Rice Noodles with Asparagus & Chicken

Singapore Noodles

This is one of my favourite dishes to order at a Chinese restaurant. It's made with thin rice noodles (Mei Fun) which are available in the international aisle of our local supermarket. 

Steamed Balsamic Asparagus Topped with Crumbled Bacon

Asparagus with Crumbled Bacon

Tender asparagus spears, steamed and tossed with a balsamic vinaigrette and garnished with crumbled bacon taste wonderful! Somewhere on the worldwide web I read (and tried) a tip that bacon strips baked between two cookie sheets prevents a mess caused by spattering and keeps the bacon from curling. It worked exactly as promised. I baked the strips of bacon in a 350*F oven for 20 minutes until browned and crisp, then crumbled them.

Asparagus & Shrimp in White Poppy Seed Sauce

Posto Bata Chingri & Asparagus

Shrimp and white poppy seed sauce go well with asparagus and a lot of other vegetables such as eggplants, potatoes, pumpkin, summer squash or sweet potatoes. Asparagus provides a crisp note when combined with shrimp in this dish. It also cooks very quickly which makes this so easy to prepare.

Ingredients:
2 bundles asparagus, trimmed and cut in 1" pieces
1 lb. medium shrimp (35-40 count), shelled & deveined
1 Tbsp. ginger paste
2 + 2 Tbsp. vegetable oil
1/4 tsp. nigella seeds (kalo jeera/kalonji)
4-5 green chillies
2 Tbsp. white poppy seeds, soaked in boiling water for half an hour
Salt to taste
1 tsp. mustard oil

Directions:
1. Blend poppy seeds along with soaking water to a thick paste.

2. Heat 2 Tbsp. oil and stir-fry shrimp just until pink and set aside.

3. Heat remaining oil, fry green chilies until skins turn white, remove and set aside.
4. Sputter nigella seeds in oil in same pan.
5. Add asparagus pieces along with ginger paste and stir-fry for 2 minutes.
6. Stir in poppy seed paste along with shrimp and stir well.

7. Cover pan and simmer over low heat for 3 minutes until asparagus cooks.
8. Adjust salt to taste, return fried chilies to pan & garnish with mustard oil.

Serve on a bed of hot Basmati rice.

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Bacon Wrapped Asparagus

This side dish is easy to prepare, looks appealing and tastes wonderful with or without the sauce. It was part of our Thanksgiving dinner this year.

Ingredients:

2 lb. (48 spears) fresh asparagus, ends trimmed
12 slices bacon, uncooked

Toothpicks
Sauce
½ cup dark brown sugar
½ cup butter
1 Tbsp. soy sauce
½ tsp. garlic salt
¼ tsp. freshly ground pepper

Directions:

1. Preheat oven to 400°F.
2. Combine sauce ingredients, reduce to a syrupy consistency and set aside.

3. Divide asparagus spears into 12 bundles of 4 spears each.

4 Wrap a slice of bacon around each bundle, starting ½" from bottom of tips.

5. Secure bacon-wrapped asparagus with a toothpick & arrange in baking dish.

6. Place in refrigerator for half an hour, then remove toothpicks.

7. Bake at 400°F for 25 to 30 minutes or until bacon looks fully cooked.
Serve sauce alongside asparagus bundles.

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Asparagus & Shrimp in Mustard Coconut Sauce

Shrimp and mustard gravy go well with a lot of vegetables such as eggplants, potatoes, pumpkin, summer squash or sweet potatoes. Asparagus provides a crisp note when combined with shrimp and ground mustard.

Ingredients:
1 bundle asparagus, trimmed and cut in 1" pieces
1/2 lb. medium shrimp (35-40 count), shelled & deveined
1 tsp. ginger paste
2 Tbsp. vegetable oil
1/4 tsp. nigella seeds (kalo jeera/kalonji)
4-5 green chillies
2 Tbsp. black mustard seeds, soaked overnight in salted water
2 Tbsp. grated coconut (unsweetened)
salt to taste
Juice of 1 lime

Directions:
1. Grind drained mustard in a blender, strain and mix with lime juice.
2. Heat oil, fry green chillies until skins turn white, remove and set aside.
3. Add nigella seeds and wait until they sputter.
4. Add asparagus pieces along with ginger paste and fry for a few minutes.
5. Stir in coconut and shrimp and simmer until shrimp turn pink.
6. Pour mustard into pan, stir and adjust salt to taste.
7. Return fried green chilies to pan and transfer to a serving dish.

Serve on a bed of hot Basmati rice.

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Asparagus & Shrimp in Mustard Gravy

Shrimp and mustard gravy go well with a lot of vegetables such as eggplants, potatoes, pumpkin, summer squash or sweet potatoes.  Asparagus provides a crisp note when combined with shrimp and ground mustard.

Clockwise from top left to right -
Bagaara Baingan, Tomato Date Chutney,
Asparagus & Shrimp in Mustard Gravy and
Green Beans with Black Pepper

Ingredients:

1 bundle asparagus, trimmed and cut in 1" pieces
1/2 lb. frozen salad shrimp, defrosted
1 tsp. ginger paste
2 Tbsp. vegetable oil
1/4 tsp. nigella seeds (kalo jeera/kalonji)
4-5 green chillies
1/2 cup black mustard seeds, soaked overnight in salted water
2 Tbsp. white poppy seeds, soaked along with mustard seeds
Juice of 1 lime

Directions:

1. Blanch asparagus pieces and shock in cold water.
2. Grind drained mustard and poppy seeds in a blender, strain and mix with lime juice.
3. Heat oil, fry green chillies until skins turn white, remove and set aside.
4. Add nigella seeds and wait until they sputter.
5. Add asparagus pieces along with ginger paste and fry for a few minutes.
6. Add shrimp and fried green chillies, then pour in ground mustard.
7. Bring to a boil and remove from heat source.
8. Serve hot over cooked basmati rice.