Ingredients: 14-15 asparagus spears,A pinch of chili powder,½ tsp cumin seeds,1 inch piece peeled ginger,¾ tbsp lime juice,½ tsp mustard seeds,1 ½ tbsp olive oil,1 teaspoon salt,2 shallots finely chopped,¾ tsp sugar
- Heat the oil in the large non-stick pan (do not allow it to smoke). (To test if the oil is hot enough, throw in one mustard seed if the oil is ready, it should sizzle and rise to the top straight away) When hot add the mustards seeds and fry until they sizzle, and add the cumin seeds and fry for 3-4 seconds.Turn the heat to medium and add the onions, ginger and fry stirring occasionally, for 5 minutes or so until the shallots are a light golden colour.
- Add the sugar, lime juice, chili powder and salt. Once the sugar has dissolved, toss the asparagus in the pan along with a sprinkling of water to help them steam. Cover and cook for 5-6 minutes until the asparagus is tender. (The timing may vary depending on the thickness of the spears) you can test with a skewer to check for this)