1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
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.
Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.
2. Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method). This will make a beautiful presentation and taste great.
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