Ginger Nigella Asparagus and Carrot Stir-Fry
The asparagus is back as is another growing season! Like every other year, I promise myself that I will try to document every recipe, remember every flavor, and then when the abundance gets
a
little too prolific
life a little to hectic
all the cooking just too spontaneous
I loose the resolve and just give in to the sheer joy of cooking, easy spontaneous cooking, the kind that gets dinner on the table in a simple fuss free manner, sort of like today’s lovely
Ginger Nigella Asparagus and Carrot Stir Fry.
I have a huge penchant for meshing spring carrots with asparagus, I have done this with the poriyal that I had created last year. The two vegetables sort of hang out together at the same time of the year, the delicate sweetness of the carrots happily compliment the gently mild nature of the asparagus. Even as I write this, I can see the radish leaves peeking out of the soil, telling me that it is time to give them their place on earth, but we shall talk about them tomorrow, today should be delicate to the first of the season to the lovely asparagus.
This asparagus makes for a quick side dish, that possibly can be paired with an easy grilled chicken dish maybe a classic like my Chicken Tikka Kebabs.
In cooking asparagus, I have realized that less is indeed more, this applies to seasoning as well as time. Gentle flavors and about 10 minutes of cooking, we are good to go. So, I had this wonderful dish ready for us in about 25 minutes, prep time included. Fortunately it met my non-asparagus loving son’s approval, who has told me that only I can cook asparagus the way he likes it. Got to love the kid.
A delicate, easy and flavorful stir fry meshing carrots and asparagus seasoned with nigella seeds.
Ingredients
- ¾ pound of carrots (4 to 5 medium sized carrots)
- 1 pound of young asparagus
- 1 tablespoon oil (such as olive or mustard oil)
- 1 teaspoon nigella seeds
- 1 tablespoon freshly grated ginger
- Salt to taste
- ¼ cup of freshly chopped chives
Instructions
- Peel the carrots and cut them into 2 inch pieces diagonally and cut the asparagus to match these pieces and set aside.
- Heat the oil until almost smoking and add in the nigella seeds and cook until the seeds begin to sizzle.
- Stir in the ginger and cook for about 30 seconds and add in the asparagus and the carrots and mix well. Stir in the salt and pepper.
- Cover and cook for about 5 to 7 minutes until the vegetables are tender. Stir in the chives and serve.