By Chef Linda
Sometimes the most delicious dishes are the ones that let the natural tastes of the ingredients shine through. This is one of those dishes. Each of the main ingredients has its own personality and yet together, they make a winning combination.
Ramp up the zestiness of this dish by adding more ginger or garlic, or add lemon zest right before serving.
1 bunch of asparagus, approximately 1 pound
2 tablespoons coconut oil
1 teaspoon whole cumin seed
2-3 large cloves garlic, minced
1 tablespoon grated ginger
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
Trim tough ends of asparagus and cut asparagus spears diagonally into 2-inch pieces.
Heat oil over medium heat in a large frying pan. Add cumin seeds and cook carefully until they crackle. Then add asparagus, ginger, garlic, salt and pepper. Stir-fry for about 5 minutes until asparagus are tender but still have a crunch. Add lemon juice, and give a quick swish around the pan, then remove from heat. Serve hot or at room temperature.