Indian Asparagus With Ginger & Lime

• 15 asparagus spears
• 1 1/2 tablespoons olive oil
• 2 shallots finely chopped
• 1 teaspoon minced ginger
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3/4 teaspoon jaggery or sugar as a substitute
• 1/2 teaspoon salt
• 3/4 tablespoon lime juice
• 1 pinch chilli powder

1. Heat the oil in the large non-stick pan (do not allow it to smoke). (To test if the oil is hot enough, throw in one mustard seed - if the oil is ready, it should sizzle and rise to the top straight away) When hot add the mustards seeds and fry until they sizzle, and add the cumin seeds and fry for 3-4 seconds.
2. Turn the heat to medium and add the onions, ginger and fry stirring occasionally, for 5 minutes or so until the shallots are a light golden colour. Add the jaggery, (or substitute) lime juice, chilli powder and salt. Once the jaggery has melted, toss the asparagus in the pan along with a sprinkling of water to help them steam. Cover and cook for 5-6 minutes until the asparagus is tender. (The timing may vary depending on the thickness of the spears) you can test with a skewer to check for this)

olive oil, shallots, ginger, mustard seeds, cumin seeds, jaggery, salt, lime juice, chilli powder

Taken from www.yummly.com/recipe/Indian-Asparagus-with-Ginger-_-Lime-1658836 (may not work)