Asparagus Stir Fry Subzi

Indian Asparagus Stir Fry showcases my favorite kind of vegetable recipe to share with you! Asparagus Subzi requires just a few basic ingredients, has BIG flavor, is quick to make, and celebrates a beautiful seasonal ingredient. Crisp tender asparagus flashed in a pan with toasted spices and gram flour topped with a squeeze of lemon is an absolute delight.

In fact, what I love most about this dish is how the toasted spices and gram flour cling to the asparagus-like the most delicious savory crumb coating. Gram flour adds protein to this vegetarian dish, and a nutty, earthy flavor. It also adds body and a cozy satisfying mouthfeel.

My first taste of Asparagus

I first tasted asparagus when I came to the US. My Aunt prepared a delicious Indian subzi with asparagus. It instantly became a favorite of mine so I learned how to make it myself. I still get excited for Asparagus season and this lovely dish.

The spices in this dish are commonly found in Indian food. Whole carom seeds give a nice crunch next to the ground cumin and cardamom. Hing and garam masala are optional but so lively in this stir fry that if you have them on hand go ahead and use them. 

I personally like the sharp up-front spice of green chili in this subzi, but you can use the milder, more mellow Kashmiri red chili powder if you prefer. Or leave out the chili altogether—this dish is made to suit your taste!

Asparagus can be found pretty much year-round in grocery stores but is a spring vegetable. April through June are the main months of the Asparagus season with the peak arriving in May. 

Ingredient Spotlight

This Indian Asparagus Stir Fry recipe uses basic ingredients and here are a few I would like to highlight:

• Asparagus--Spring vegetable rich in vitamins, minerals, and antioxidants that support healthy functioning systems throughout the body and may help prevent certain diseases. High in dietary fiber, potassium, folic acid, calcium, B vitamins, Vitamins A, C, E, and K.
• Carom Seeds (Ajwain)--tiny dried fruits of an herb plant. Pungent, bitter, complex flavor. Widely used in Indian cooking. Dry roasting and cooking in hot oil, butter, or ghee as part of the tadka tempers the pungency. Contains a wealth of medicinal benefits: especially good in aiding digestion and relieving symptoms of the common cold.
• Gram Flour (Besan)-- A fine flour made of chana dal or split brown chickpeas. It is much finer than the chickpea flour available in US grocery stores. Gluten-free, protein-packed besan is a staple in Indian cuisine. 
• Hing (Asafetida) – Dried and powdered tree resin, an essential spice in Indian cuisine. It adds smooth, umami flavors and a little bit goes a long way. Many varieties contain gluten, but gluten-free versions are available from some sources.

Tips

• How to select good fresh asparagus - Choose bunches that are vibrant green with firm, straight stalks. In this recipe, I have used the thin spears but the thick ones are equally good too.
• How to store asparagus until ready to use Here are 2 ways to keep asparagus at its best, similar to how you would store fresh herbs. But it is preferable to use it soon after buying. Wait to wash spears until ready to use.
  1. Trim an inch off of the woody stem bottom and store upright in a jar with enough cool water to cover the ends. Cover the bunch loosely with a plastic bag or plastic wrap.
  2. Trim approximately an inch off of the ends of the stalks and wrap the bottoms in a damp paper towel. Then wrap the bunch loosely in a plastic bag or plastic wrap.
• How to prep asparagus - To remove the woody end of the asparagus stalk: grasp each end of the stalk and gently bend until the bottom snaps. Use this trimmed asparagus spear as your guide to line up with the rest of the stalks and cut to the same length. Or simply trim approximately an inch off of the bottom.

Instructions

Here is how to make Asparagus Stir Fry with Step by step instructions and photos. A printable recipe card with measurements can be found at the end of this post.

• Trim asparagus and discard the woody thick ends. Then cut into 1-inch pieces, if the asparagus is thick, slice it vertically down the middle to make thinner segments.

• Preheat a medium skillet over medium heat. Dry roast gram flour for 5 minutes, breaking any lumps and stirring frequently. Take out the roasted flour and reserve.
• Wipe the skillet with a dry towel. Heat oil over medium heat and add carom seeds, garlic, and hing. Saute for 30 seconds to one minute or until aromatic.
• Add the asparagus and salt.

• Add green chili, mix well and cook covered for 5 to 10 minutes on medium heat until the asparagus starts to get tender. Do not overcook as you want to have a crunchy bite. Thicker asparagus will take a couple more minutes to cook.
• Add cumin, coriander powder, and mix well. Sprinkle gram flour a spoonful at a time, mixing well between each addition. Cook covered for 2 more minutes. Turn the heat off. Squeeze fresh lemon juice over the top and garnish with cilantro.

What to Serve with Subzi

Serve Asparagus Subzi with hot roti or parathas for a light fresh lunch. Pair it up with spinach dal, rice, and raita for a full meal.

Did you enjoy this quick and easy stir fry dish? Here are some more Indian Vegetarian Recipes to try:

• Cabbage Stir Fry
• Stuffed Bhindi
• Tindora Stir Fry
• Beans Poriyal

Recipe

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5 from 6 votes

Indian Asparagus Stir Fry

Stir fried asparagus subzi with ajwain seeds, garlic and green chilli.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: dinner, Lunch

Cuisine: Indian

Servings: 3

Calories: 130kcal

Author: Archana Mundhe

Ingredients

• ▢ 1 lb asparagus spears
• ▢ 4 tablespoons gram flour
• ▢ 1 tablespoon oil
• ▢ 1 teaspoon carom seeds
• ▢ 1 tablespoon garlic finely minced
• ▢ ⅛ teaspoon hing asafoetida, optional
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon green chili minced
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ ⅛ garam masala
• ▢ ½ lemon
• ▢ cilantro for garnish

Instructions

• Trim asparagus and discard the woody thick ends. Then cut into 1-inch pieces, if the asparagus is thick, slice it vertically down the middle to make thinner segments.
• Preheat a medium skillet over medium heat. Dry roast gram flour for 5 minutes, breaking any lumps and stirring frequently. Take out the roasted flour and reserve.
• Wipe the skillet with a dry towel and heat oil over medium heat. Add carom seeds, garlic, and hing and saute for 30 seconds to one minute or until aromatic.
• Add the asparagus, salt, and green chili. Mix well and cook covered for 5 to 10 minutes on medium heat until the asparagus starts to get tender. Do not overcook as you want to have a crunchy bite.
• Add cumin, coriander powder, and mix well. Sprinkle gram flour 1 tablespoon at a time, mixing well between each addition. Cook covered for 2 more minutes. Turn the heat off. Sprinkle garam masala, add a squeeze fresh lemon juice over the top and garnish with cilantro.

Video

Notes

Tips

• How to select good fresh asparagus - Choose bunches that are vibrant green with firm, straight stalks. In this recipe, I have used the thin spears but the thick ones are equally good too. 
• How to store asparagus until ready to use Here are 2 ways to keep asparagus at its best, similar to how you would store fresh herbs. But it is preferable to use it soon after buying. Wait to wash spears until ready to use.
  1. Trim an inch off of the woody stem bottom and store upright in a jar with enough cool water to cover the ends. Cover the bunch loosely with a plastic bag or plastic wrap.
  2. Trim approximately an inch off of the ends of the stalks and wrap the bottoms in a damp paper towel. Then wrap the bunch loosely in a plastic bag or plastic wrap.
• How to prep asparagus - To remove the woody end of the asparagus stalk: grasp each end of the stalk and gently bend until the bottom snaps. Use this trimmed asparagus spear as your guide to line up with the rest of the stalks and cut to the same length. Or simply trim approximately an inch off of the bottom.

Nutrition

Calories: 130kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 797mg | Potassium: 433mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1157IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 4mg

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