Asparagus with tomato curry sauce
Add some Indian flare to local asparagus.
Serves 4
1 lb asparagus, trimmed of the tough ends, and cooking until tender crisp in lightly salted water
1 tbsp olive oil
½ a medium onion, diced
½ tsp cumin seeds
3-4 cloves garlic, finely chopped
1 tbsp finely chopped ginger, about a 1” piece
1 tsp fenugreek seeds, finely ground
2 tomatoes, diced
½ cup white wine
pinch ground hot pepper such as cayenne
salt, to taste
In a skillet over medium heat, brown the onion over low heat, about 10 minutes. Add the cumin seeds, garlic and ginger. Saute 1 minute. Add the ground fenugreek and tomatoes. Simmer several minutes. Add the wine and hot pepper. Let simmer about 5 minutes, until reduced and sauce has thickened. Season with salt and addition hot pepper, if desired.
To serve, lay the cook hot asparagus on a platter. Pour over the sauce and serve immediately.
