Asparagus With Ginger
Stir-fry asparagus is healthy and simple to prepare, yet very delicious. Asparagus With Ginger is a beautiful dish to serve and makes a great appetizer or a side dish.Recipe serves 4.
Ingredients
- 1 bunch of asparagus approx. 1 pound
- 2 Tbsp olive oil
- 1 tsp cumin seed jeera
- 1 Tbsp minced ginger
- 2 tsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
- Cut the remaining asparagus spears diagonally into 2 inch pieces.
- Bring oil to medium heat in a large frying pan that can hold all the asparagus.
- Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
- Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
- Serve hot or at room temperature.
Notes
Serving Options
- Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delicious.
- Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method). This will make a beautiful presentation and taste great.
Tried this recipe?Let us know how it was!
Asparagus Ginger Stir Fry: A Flavorful Delight
Asparagus Ginger is a flavorful appetizer that caters to various dietary needs, including being suitable for those who are diabetic, gluten-free, and seeking low-cholesterol and low-fat options. Additionally, it’s a vegan dish featuring fresh asparagus delicately sautéed with aromatic ginger, highlighting the natural flavors of the vegetables without added fats.
In this recipe, we combine the vibrant flavors of asparagus and ginger to create a delightful stir-fry dish that is both nutritious and delicious. Asparagus, with its tender spears, brings a unique earthy flavor, while ginger adds a refreshing zing, making this dish a perfect addition to any meal.
Step 1: Preparing the Ingredients
To begin, gather all the necessary ingredients for this asparagus ginger recipe. You will need fresh asparagus, ginger, oil, salt, and pepper. Wash the asparagus thoroughly and trim off the tough ends. Peel and finely chop the ginger, ensuring you have enough to infuse the dish with its aromatic flavor.
Step 2: Sautéing the Asparagus and Ginger
In a skillet or wok, heat some oil over medium-high heat. Add the chopped ginger to the hot oil and sauté for a minute or two until it becomes fragrant. The aroma of the ginger asparagus combination will start to fill your kitchen, enticing your senses and preparing you for the delightful dish to come.
Step 3: Adding the Asparagus
Once the ginger is aromatic, add the trimmed asparagus spears to the skillet. Stir-fry the asparagus and ginger together, ensuring that the spears are coated evenly with the ginger-infused oil. Season with salt and pepper to taste, enhancing the natural flavors of the dish.
Step 4: Cooking to Perfection
Continue to stir-fry the asparagus ginger stir-fry over medium-high heat until the asparagus is tender yet still crisp, typically for about 5-7 minutes. Be mindful not to overcook the asparagus, as you want to preserve its vibrant green color and crisp texture, providing a satisfying crunch with every bite.
Step 5: Serving and Enjoying
Once the asparagus and ginger are cooked to perfection, transfer the stir-fry to a serving dish and garnish with some freshly chopped cilantro or sesame seeds for an added touch of flavor and visual appeal. Serve hot alongside your favorite main course or enjoy it as a standalone dish.
Tips for Success
- For an extra burst of flavor, you can add minced garlic along with the ginger.
- Feel free to incorporate other vegetables such as bell peppers or snap peas for added color and variety.
- Adjust the seasoning according to your taste preferences, adding more ginger for a stronger flavor or a dash of soy sauce for added depth.
Variations to Explore
- For a spicy kick, sprinkle some red pepper flakes or drizzle with chili oil before serving.
- Experiment with different cooking methods such as grilling or roasting the asparagus for a change in texture and flavor.
Benefits of Asparagus and Ginger
Asparagus is a nutrient-dense vegetable rich in vitamins A, C, and K, as well as folate and fiber. It supports digestive health, aids in weight loss, and is packed with antioxidants that promote overall well-being. Ginger, on the other hand, is renowned for its anti-inflammatory and immune-boosting properties. It aids in digestion, relieves nausea, and may even help alleviate muscle pain and soreness.
FAQs (Frequently Asked Questions)
Q: Can I use frozen asparagus for this recipe?
A: While fresh asparagus is preferable for its flavor and texture, you can certainly use frozen asparagus if that’s what you have on hand. Just be sure to thaw it thoroughly before cooking and adjust the cooking time accordingly.
Q: How do I store leftover asparagus ginger stir-fry?
A: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop until heated through before serving.
Q: Can I make this dish ahead of time?
A: While this dish is best enjoyed fresh, you can prepare the ingredients ahead of time and stir-fry them just before serving to retain the optimal texture and flavor.
More Recipes to Explore (H2)
If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen?
Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.
Comments
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James Frazer Mann
August 28, 2017 at 1:06 pmWhat’s up Dear, are you in fact visiting this web page daily,
if so after that you will without doubt take pleasant experience.
Manjula Jain
September 3, 2017 at 12:58 amJames thank you
Beena
March 22, 2015 at 10:53 amI tried your asparagus reveries. Wonderful simple quick healthy to add in regular meal
DS
February 7, 2015 at 9:09 pmHandy recipes
Vineeta
February 6, 2015 at 12:55 pmHi Manjula Aunty! These Recipes that you post … I have seen it in Art Of Living Food Blog. Are you copying from it or is it your idea…?
Manjula Jain
February 9, 2015 at 8:24 amVineeta, these are my recipes please send me the link where you see these recipe I will really appreciate.
Thank you, Manjula
parmindar kaur
December 22, 2014 at 4:16 amHi Manjula Aunty
Thank you so much for sharing such clear cut instructions and delicious meals which are made from ingredients readily available in the kitchen. I have tried some of your recipes and have enjoyed every bite of it. Your videos are so interesting to watch as well.
Could you please explain one thing to me, you are using parmesan cheese. What brand is it? Does it contain egg powder? I am bit puzzled as most parmesan cheese contain some egg ingredients. Please clarify this. Thanks.
millia
October 14, 2013 at 3:10 pmIt was really quick delicious healthy recipe. I ate it with lemon rice. Really took me a maximum of 10 minutes in total. A real quick fix for busy lifestyle. This was my first time browsing manjula’s kitchen and I am impressed with the recipes and also the accurate measures and clear instructions.
Tina
November 23, 2012 at 7:04 amMouth watering and very spicy
ssk
November 15, 2012 at 8:58 pmThis is one of the best recipes I have tried from the internet. This dish is soon to be one of the most cooked dishes in my home.
nfl
July 8, 2012 at 11:24 amThere is certainly a lot to know about this topic.
I love all of the points you made.
B
June 10, 2012 at 12:15 pmyummy
kathy
May 28, 2012 at 1:24 pmI made this recipe yesterday and it was delicious. As I am only one in my household, can I freeze the leftovers for use at another time? Thanks, Kathy
Chef Ravi Rai
November 28, 2013 at 11:47 pmyes miss kathy u can use leftovers…just keep safely…
Archana
May 12, 2012 at 5:12 amDear Aunty,
Quick, easy, healthy and wonderful receipe. We loved it.
prakash
March 15, 2012 at 11:10 pmHi manjula
I want recipe in hindi or kannada lang plse you send the rice recipe in my mail id i am waiting for your reply dont miss
My e mail id
Prakashsinnur@gmail.com
Ishwari
March 14, 2012 at 1:53 pmHi Manjula
This is a very goos dish , Can we use green beans instead of asparagus ?
Ishwari
Manjula Jain
March 14, 2012 at 4:02 pmIshwari
Beans will be grate
Ishwari
March 14, 2012 at 4:18 pmThanks Manjula for your quick reply , You are my Guru 🙂
I wanted to ask some queries about roties , Should I email you separately ?
Foodscamera
February 29, 2012 at 10:47 pmDear Manjula
Thanks for lovely recipe… i would like to know that.. is it necessary to use olive oil…??
Manjula Jain
March 1, 2012 at 12:37 amFoodscamera
You can use any cooking oil.
jyoti
January 17, 2012 at 7:06 amHi Manjula I really like your method of cooking very simple and tasty.I want to request one thing if you can put some low calorie recipes as well in your website.
Thanks
vijaya
December 24, 2011 at 11:01 amNice Recipe. It taste good with ginger.
vijaya
December 24, 2011 at 11:00 amNice recipe. Taste increased with ginger
Meghna
September 22, 2011 at 9:16 amMy 3 year old and 1 year old LOVE asparagus. This recipe was wonderful for them. They ate it by their hand and dipped them in vegetable dip for added yummy-ness as a afternoon snack. Good and healthy alternative to chips, cookies, etc. as afternoon family snack.
Deepa
July 12, 2011 at 4:16 pmit tasted good but mine became a little watery. pl tell me what mistake i made.
Victoria
April 13, 2011 at 8:11 amThat looks gorgeous. I love green asparagus. I live in Holland where white asparagus is more popular but personally nothing beats the green kind, at least for me. Thanks for the recipe!
Aakanksha Jain
February 25, 2011 at 10:53 pmI saw the video on how to prepare asparagus ginger….this was the first time I came across your site…and I genuinely want to thank you for puttingg up all your recipes. Thank you very very very much! I totlly loved the way you explained. Will learn cooking more from your site,
Best wishes,
N lotsa love 🙂
A 22 yr beginner…who is learnin how to cook for herself 🙂
TC
Dman
January 3, 2011 at 3:17 pmMade this with Green beans and some kale, it was excellent
Sommer J
November 29, 2010 at 2:17 pmThis looks amazing. looking forward to trying it!
Surabhi
October 21, 2010 at 4:40 pmHey Manjula Aunty,
I made the asparagus today and it turned out amazing.
Loved it, great way to eat vegetables with a smiling face.
I do have a question- is it necessary to break the stems one by one, or can we just cut it by knife?
Thanks for the wonderful recipes. IYour website is a source of healthy, tasty comfort food away from home.
Randolph Sluski
June 11, 2010 at 3:02 pmIm glad I located this website, I couldnt obtain any information on this subject prior to. I also run a niche site and in case you are ever serious in doing a bit of visitor writing for me make sure you feel free to let me know, im always look for people to check out my blog page. Please stop by and leave a comment sometime!
muskan
May 2, 2010 at 10:19 amHi manjula aunty
I made gulabjamun by using ur recipe.
And its really very nice.
Thanks a lot
ChuckleGurlie
April 28, 2010 at 6:19 pmCudn’t stop lickng my Finger .Absolute yummy .Cant believe t’s so simple.Thank You so much Manjula Ji!!
debmce4
April 9, 2010 at 8:28 pmGreat fusion dish! You could use less oil to cut down on calories.
Sprig
March 3, 2010 at 6:16 pmHi there,
I have now made this recipe many times and have tried it with different vegetables. It also works well with green beans or potatoes 🙂
Thanks again Manjula,
Sprig
Nancy
February 27, 2010 at 7:27 pmMade this to go with your vegetable korma recipe – haven’t even had dinner yet but had to comment – this asparagus is fantastic! Love it.
rajan kumar
February 19, 2010 at 12:48 amdear mam,
By chance landed on your website,i must admit it’s superb&simple.The best thing about it is that all recipes are original,simple&innovative.
rgds
rajan
patna
Arshie
November 10, 2009 at 6:03 pmHello Aunty, Your recipes come out so great!!! I have tried several of your recipes and all of them tasted very delicious. Thanks a ton for this fabulous work!!!
Sprig
November 9, 2009 at 5:48 amDear Manjula,
Thank you for such delicious recipes! Tonight I made the Asparagus with Ginger, it was such a treat! I am on a strict diet and can not eat onion or garlic and was very happy to come across your website.
Thanks again,
Sprig 🙂
shah
September 27, 2009 at 5:39 amI live in Thailand for the last 4 years and made khoya from milk which is hard and time consuming Now with milk powder and cream my life has been made easy vy Manjula Thanks
priya
June 23, 2009 at 9:59 amhi aunty,
will normal oil work for this dish?i dont have olive oil?thank u
Jaya
June 23, 2009 at 2:10 pmRegular cooking oil is just as good. If you don’t have olive oil, don’t worry. It won’t make the recipe taste different.
Aditi
May 2, 2009 at 7:04 amIt’s a super delicious recipe. Thanks a lot for sharing this wonderful recipe.
Godzila
March 31, 2009 at 6:33 pmToday I made your Asparagus dish and it was superb!
Is Asparagus extensively grown in India, or is this your adaptation of an Indian dish that uses another vegetable?
Stephen
May 3, 2020 at 9:09 amUsing Parmesan cheese with cumin and ginger is an odd pairing. Parmesan is typically used in Italian cooking and this is an Asian spiced dish and in my opinion doesn’t need cheese. Parmesan or Romano cheese Is delicious on top of asparagus sauteed in oil and garlic (no ginger).
Didina
June 7, 2021 at 1:37 pmIt is unusual but it works!! I’ve tried it. Can also work as a pasta dish with parmesan.
Annette Laing
March 27, 2009 at 5:11 pmThis is THE best asparagus I have ever made: Love the crunchy texture matched with the sourness of lemon and ginger. Thanks for yet another winner!
R
March 23, 2009 at 6:40 pmI have not used asparagus before. What do you do with the end you removed? Please let me know. Thanks.
Manjula Jain
March 23, 2009 at 7:43 pmHi R, I dont know any use of the ends.
Jaya
March 24, 2009 at 12:10 amThe ends are most often used with other vegetables for making vegetable stock for soups in Western cooking.
DS
March 23, 2009 at 12:30 pmHello Manjula ji,
I tried this recipe today, but for some reason, there was a pool of grey-black liquid at the bottom of the pan after sauteeing the asparagus for 2-3 mins. I was wondering why…
I used a normal cast iron kadhai for this.
Thanks.
DS
Manjula Jain
March 23, 2009 at 1:02 pmHello DS, Cast Iron Kadhai does not work good with lemon and ginger juice.