Start with:
- 3 tbs olive oil
- 1 tbs toasted sesame oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp salt
- black pepper
- 1 clove garlic, finely chopped
Fry this lot gently for a couple of minutes in a frying pan, then add 250ml of water. Bring to the boil then simmer for 15 minutes. It should reduce a bit over this time.
Add asparagus spears and continue to cook. Her recipe says for 3 minutes but I left mine in longer (by mistake) so it probably depends how you like yours, how fresh they are etc.
Finish with a quick burst of heat to reduce the sauce, if required. Serve either as a starter, or accompaniment to a main course.
We were starting to tire of asapargus almost every day - this perked up our appetites again
Colin
ps credit goes to M Jaffrey's "World Vegetarian" book. My no means full of curries, this has a brilliant selection of recipes for most vegetables. Interested in any more
