Asparagus With Ginger
Asparagus With Ginger
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
- 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.
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.
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53 Responses
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What’s up Dear, are you in fact visiting this web page daily,
if so after that you will without doubt take pleasant experience.
James thank you
I tried your asparagus reveries. Wonderful simple quick healthy to add in regular meal
Handy recipes
Hi 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…?
Vineeta, these are my recipes please send me the link where you see these recipe I will really appreciate.
Thank you, Manjula
Hi 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.
It 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.
Mouth watering and very spicy
This 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.
There is certainly a lot to know about this topic.
I love all of the points you made.
yummy
I 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
yes miss kathy u can use leftovers…just keep safely…
Dear Aunty,
Quick, easy, healthy and wonderful receipe. We loved it.
Hi 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
Hi Manjula
This is a very goos dish , Can we use green beans instead of asparagus ?
Ishwari
Ishwari
Beans will be grate
Thanks Manjula for your quick reply , You are my Guru 🙂
I wanted to ask some queries about roties , Should I email you separately ?
Dear Manjula
Thanks for lovely recipe… i would like to know that.. is it necessary to use olive oil…??
Foodscamera
You can use any cooking oil.
Hi 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
Nice Recipe. It taste good with ginger.
Nice recipe. Taste increased with ginger
My 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.
it tasted good but mine became a little watery. pl tell me what mistake i made.
That 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!
I 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
Made this with Green beans and some kale, it was excellent
This looks amazing. looking forward to trying it!
Hey 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.
Im 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!
Hi manjula aunty
I made gulabjamun by using ur recipe.
And its really very nice.
Thanks a lot
Cudn’t stop lickng my Finger .Absolute yummy .Cant believe t’s so simple.Thank You so much Manjula Ji!!
Great fusion dish! You could use less oil to cut down on calories.
Hi 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
Made this to go with your vegetable korma recipe – haven’t even had dinner yet but had to comment – this asparagus is fantastic! Love it.
dear 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
Hello 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!!!
Dear 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 🙂
I 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
hi aunty,
will normal oil work for this dish?i dont have olive oil?thank u
Regular cooking oil is just as good. If you don’t have olive oil, don’t worry. It won’t make the recipe taste different.
It’s a super delicious recipe. Thanks a lot for sharing this wonderful recipe.
Today 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?
Using 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).
It is unusual but it works!! I’ve tried it. Can also work as a pasta dish with parmesan.
This 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!
I have not used asparagus before. What do you do with the end you removed? Please let me know. Thanks.
Hi R, I dont know any use of the ends.
The ends are most often used with other vegetables for making vegetable stock for soups in Western cooking.
Hello 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
Hello DS, Cast Iron Kadhai does not work good with lemon and ginger juice.