Aspragus is a tasty vegetable that cooks really fast. Very easy to cut and faster to cook makes it an ideal vegetable for weekdays. It is not a common sight in the Indian markets. In Bangalore they are available in Namdhari's and Godrej's Nature Basket.
Aspragus is a very good source of fiber and vitamins A, C, E and K and a trace mineral called chromium that enhances the ability of insulin to transport glucose from bloodstream to cells.
In addition to being a nutrition power house, Aspragus looks good too even after cooking. It takes very little effort to get kids to eat these small trees.
Ingredients for 2 medium Servings
- Aspragus - About 25 tender shoots, more or less will work too.
- Sesame seeds - 1 tablespoon
- Fresh basil leaves - Handful, torn into bite sized pieces
- Cooked rice - 2 cups (I have used brown rice cooked and cooled)
- Salt - 1/4 tsp or to taste
- Pepper powder - few pinches
- Oil - 1 table spoon
Directions
- Heat a pan with oil to medium high.
- Add the aspraus spears. Cover and cook for about 3 minutes. The spears should retain the color and a slight crunch and still be cooked by then.
- Add the basil leaves and sesame seeds.
- Toss around for a couple of seconds for the leaves to wilt and the seeds to brown.
- Add the rice, salt and pepper powder.
- Mix them all up and heat through on low heat for about 1-2 minutes for the rice to heat through and absorb the flavors.
- Serve as is or with any gravy or some curd on the side.
The nutty sesame seed, the crunchy aspragus and the nice sharp taste of basil leaves will make you want to eat more of this. This is one dish that will taste quite good even when cold. Pack it for your kids lunch box and do not be surprised if they ask you to make it again and again.
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