Indian-spiced Asparagus

Written by on in Recipes, Sides, Vegetables
Jump to Recipe Print Recipe

Hey babes!

Happy Sunday, or for my Christian readers, Happy Easter! For a big chunk of the western world, it is a day of family, feasting, and celebration (and chocolate, lots and lots of chocolate). Here at the House of Babes, we prefer to feed ourselves with more seasonal treats and less packaged goodies, and if there’s one seasonal treat I look forward to every year, it’s asparagus.

Spearheading the Attack on Feasting

Look, I’m not some anti-fun, anti-holiday joykill. I love getting to spend time with friends and family, especially after a year of isolation, uncertainty, and fear. The problem is, for ethical vegans and health conscious whole-food plant-based eaters, it can frustrating to have to plan around all of the animal-centric dishes, and that radiates out from the Easter ham or lamb all the way down to the sides, desserts, and sauces. Even beautiful asparagus can’t escape the treatment, suffering the indignity of being smothered in cheeses, wrapped in bacon, or cooked into eggs. If any vegetable was the patron saint of spring, it would be her, and she does not deserve the affiliation that all that saturated fat has with heart disease.

Right out of the gate, asparagus is almost equal parts protein and fiber (my favorite macronutrient content and prevalent across the plant kingdom). It also has over 10 vitamins and minerals, with absolute mega-doses of vitamin K and folate, and respectable amounts of Vitamins A and C. Asparagus is also high in the flavonoids quercetin, isorhamnetin and kaempferol, which have been shown to have blood pressure-lowering, anti-inflammatory, antiviral and anticancer effects in a number of human, test-tube and animal studies. Folate is also well-documented to help prevent neural tube defects in fetuses of pregnant women, and I have already expounded the multitude of health benefits more fiber can have on your life, so with no further introduction, let’s get straight to it. I’m sure you’re rapidly scrambling for what to bring to your in-laws’ house for the first holiday celebration since Christmas 2019.

Let me know what you think, how you liked it, and what you paired it with! If Spring is kind, I may just share some suggestions of my own.

Indian-spiced Asparagus
Pin
Print

Indian-spiced Asparagus

Recipe by Monica
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 3 garlic cloves, minced

  • 1 Tbsp ginger, minced

  • 1 bunch of asparagus, cut in half (after cutting 1″ off the ends)

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 Tbsp whole blended lemon, or 1/2 lemon, juiced and quartered

  • Salt and pepper to taste

  • Vegetable broth or water, as needed.

Directions

  • Slice off one inch or so off the bottom of the asparagus, then cut the remainder in half. Rinse under cool water.
  • Heat skillet over medium heat, adding a splash of water or vegetable broth as needed.
  • Cook garlic and ginger for 1-2 minutes. Add asparagus, cover for 2 minutes or so.
  • Add turmeric, cumin, and lemon (and more broth as needed). Cook until asparagus is bright green and snaps easily. Salt and pepper to taste.
  • Remove from heat.
  • Serve immediately and enjoy!

Notes

  • Make sure not to cook asparagus too far beyond when it turns bright, vibrant green. Micronutrients start to deteriorate as the color wanes.