Asparagus Talasani

Yield: Makes 4 to 6 servings

Ingredients

• 1 1/2  pounds  asparagus
• 1  tablespoon  vegetable or olive oil
• 1/2  teaspoon  cumin seeds
• 1  clove garlic, peeled and minced
• 1/4  teaspoon  ground turmeric
• Salt

Preparation

1. Rinse asparagus, then snap off and discard tough stem ends. Cut stalks diagonally into 2-inch lengths. You should have about 3 cups.

2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add cumin and stir until seeds are a shade darker, about 30 seconds. Stir in garlic and turmeric; add asparagus and stir until coated. Pour in 3 tablespoons water.

3. Cover pan, reduce heat to low, and cook until asparagus is tender-crisp to bite, 3 to 4 minutes. Season the asparagus to taste with salt. Pour into a serving bowl.

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