Coconut-Spiced Asparagus

Based on a dish called thoran from Kerala in India, this asparagus is super quick to make. The fresh coconut is what makes the dish, so don’t skip it. Cracking open a coconut doesn’t require anything more than a hammer and a few sharp raps against the brown shell. Some stores now carry fresh coconut meat, so ask around.

By / Photography By Shilpa Uskokovic | May 17, 2018

Ingredients

  • 1 pound asparagus, woody ends trimmed off
  • 2 tablespoons ghee or butter
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves, minced
  • 3 large shallots, thinly sliced
  • 4 ounces fresh coconut, chopped in small bits
  • Salt, to taste
  • ½ lime

Instructions

Bring a large pot of water to boil. Season generously with salt and sugar and drop in asparagus. Cook till asparagus turns bright green and barely tender, about 3 minutes. Drain and shock in a bowl of iced water. When asparagus is cool, slice thinly, preferably on the diagonal.

Heat up a large skillet over medium heat and add butter. When butter melts, add cumin seeds, turmeric and black pepper. Sauté till fragrant. 

Add garlic and shallots plus a pinch of salt and continue to cook till shallots soften.

Add sliced asparagus and fresh coconut and cook for a couple more minutes, till asparagus is warmed through. Remove from heat and adjust seasoning with salt and freshly squeezed lime juice. 

Ingredients

  • 1 pound asparagus, woody ends trimmed off
  • 2 tablespoons ghee or butter
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves, minced
  • 3 large shallots, thinly sliced
  • 4 ounces fresh coconut, chopped in small bits
  • Salt, to taste
  • ½ lime
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