Asparaguscurry Recipes

Steps:

• Chop asparagus, carrots and potato into 1/2 inch pieces.
• Take a non-stick pan and put it on medium flame.
• Add oil and other seasonings like mustard seeds and jeera and curry leaves.
• Now add carrots and potatoes first.
• Add turmeric and mix them all properly and close the lid.
• After few minutes stir by adding salt and put the lid on again for a minute.
• Add chopped asparagus and stir them all and close the lid to allow them cook.
• After a few minutes check if all ingredients are cooked.
• Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
• Stir them all and close lid for a few minutes and switch off the stove.
• Garnish with chopped coriander.
• Goes well with rice, Chapathi, Dosa.
• Also can use this in sandwiches and is very healthy.

Steps:

• Heat 1 inch salted water in medium pot, bring to boil.
• Add asparagus and onion.
• Heat to boiling; reduce heat.
• Simmer uncovered 3 minutes.
• Cover and simmer about 4 minutes longer or until tender-crisp; drain.
• Set aside.
• Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
• Sprinkle with peanuts.

Steps:

• Combine butter, curry powder, lemon juice and salt in a small bowl, creating a curry butter.
• Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes.
• Add asparagus and cook, stirring, until just tender, 3 to 5 minutes.
• Stir the curry butter into the asparagus; toss to coat and serve.

Steps:

• In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
• To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
• Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
• Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.

Steps:

• Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
• When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
• Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
• Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
• Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
• Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
• Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.