April 29, 2011
Spring fix- asparagus, mushrooms & onions
You know one sure sign of spring is when asparagus starts showing up in farmer's market and vegetable aisles. One of my friends told me a few years ago that asparagus is at it's best when had during spring than at any other time of the year. So when I saw them at the store a week ago, I hurriedly bought a bunch.
At the checkout, our friendly cashier casually mentioned that he has bought 5 bunches and plans to each a bunch every day.
I made a quick stir-fry with the asparagus, mushrooms and onions tossing it with some soy-sauce, sriracha, lemon infused olive oil and some cumin seeds. It tasted delicious and reminded us that spring is not that far :)
Here is how I made it:
1 bunch asparagus
10-12 cremini or white button mushrooms
1 medium onion
1 tspoon cumin seeds
2 tbspoon soy sauce
1/3 tspoon sriracha (you can increase or decrease it depending on your spice level)
1 tbspoon olive oil
1/2 tspoon cumin seed powder
salt to taste
Cut asparagus, and mushrooms and slice the onions thinly. Heat oil and temper it with cumin seeds. Then add the onions and let it saute for a couple of minutes. Then add the mushrooms and asparagus and mix it well together. Add the soy sauce, sriracha and the cumin seed powder, salt and let it cook on medium heat with closed lid.
Cook for 10-12 minutes till cooked. Serve hot as a side with pulao, quinoa or even paratha.