This is a vegetable that is not commonly found in the Indian cuisine. A few years ago, when I started adding new vegetables into my kitchen, I picked up a bunch of asparagus from our Farmer’s Market, which by the way, is a great place to hob-nob with farmers and buy produce that have been picked from the farm that very day.
I absolutely love asparagus, especially young asparagus with tender stems. They are skinny and you can practically eat everything without having to cut off the stems and there is no need to peel away the hard skin as everything is so tender.
Did you know with proper care and in a suitable climate, an asparagus crown can last 15 to 25 years??! Asparagus (Asparagus officinalis) is a highly desirable, early-spring vegetable, best suited to the cooler areas of North and West Texas. It can also be grown in areas such as Dallas and Houston. It produces poorly in areas with mild winters and extremely long, hot summers.
Since it is such a long term vegetable, I will need to dedicate a permanent spot in my backyard, when I decide to grow it. Though a perennial, it takes 3 whole years to yield!! Gosh! Talk about being a patient gardener. What’s the saying that goes….patience favors those that wait…..maybe I’ll let my local farmer do the patient waiting. Here’s a video that will help you decide if you want to grow asparagus.
Asparagus is good source of vitamin A and C and minerals, and it tastes better when homegrown or purchased in local Farmer’s Markets than when shipped into your supermarket from other areas. After harvest, asparagus loses quality very rapidly––the sugar content declines and the amount of fibrous material increases. When buying, use spears with compact heads; those with loose heads are fibrous and do not keep well. Asparagus can be stored up to 3 weeks in plastic bags in the refrigerator. For longer storage, blanch the asparagus spears 3 to 5 minutes, package, and freeze them. I have found the best way to store asparagus is to keep them standing in a bowl of shallow water in the refrigerator.
One of the easiest recipes to make over the stove top is sauteed asparagus. There is no need to use your oven to roast and this absolutely delicious recipe takes only 10 minutes. Just saute the asparagus in olive oil, add lots of garlic, and season with salt, pepper, turmeric, and red chili flakes, and finally add a squirt or two of lemon juice!! Could any recipe get easier than that?
Sauteed asparagus is a great side dish that goes perfectly well with anything.
This is a dish that can be easily prepared for breakfast, lunch or dinner. Asparagus ranks among the top 20 foods in regards to its ANDI score (Aggregate Nutrient Density Index); this score measures vitamin, mineral, and phytonutrient content in relation to the caloric content. To earn a high ANDI rank, food must provide a high amount of nutrients for a small amount of calories. Asparagus is one of the best natural sources of folate. Adequate folate intake is extremely important during periods of rapid growth such as pregnancy, infancy, and adolescence.
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- 1 Tablespoon Garlic Fresh, Cut into thin slices
- 1/2 Pound Asparagus Fresh
- 1 Teaspoon Olive Oil Extra Virgin
- 1/8 Teaspoon Sea Salt Or To Taste
- 1/8 Teaspoon Red Chili Flakes Or To Taste
- 1/8 Teaspoon Turmeric Powder
- 1/8 Teaspoon Black Pepper Fresh Ground
- 1/4 Teaspoon Lemon Juice Or Lime Juice
- Mince garlic into thin slices and set aside for about 10 minutes. Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Chop asparagus into 4-5 inch pieces.
- Heat olive oil on medium flame in a large skillet. Add garlic and saute until fragrant - about 1 minute. Add cut asparagus, salt, pepper, turmeric, red chili pepper flakes.
- Cook, stirring, until the asparagus is bright green and crisp-tender, 4 to 5 minutes. Turn off heat, add lemon juice to skillet and stir a few times. Serve immediately.