Creative Nepali Recipes
Asparagus Bhutuwa
Asparagus Stir-Fried with Potatoes
Asparagus Stir-Fried with Potatoes
Ingredients:
- 4 cups asparagus, cut into 1-in. pieces
- 2 cups potatoes, sliced
- 1 cup green onion, cut in 1-in. length
- 1/2 teaspoon fenugreek
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red chilies, minced
- 1 teaspoon turmeric
- 1 cup tomatoes, diced
- 1 cup broth or water
- 3 tablespoons cooking oil
- Salt and Pepper
Cooking Instructions:
In a large pot of salted boiling water, blanch asparagus for a couple of minutes and transfer to ice bath. In a non-stick sauté pan, heat oil and fry fenugreek seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched asparagus, tomatoes and broth; stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender. Add green onions just before removing from heat. Serve hot with rice pilaf, accompanied by tomato achar.