Asparagus and Peas in a Creamy Mustard Sauce

Asparagus doesn't appear in traditional Indian dishes, but Indian cooking features such a variety of spices, flavors and techniques that any vegetable can find a delicious role to play in an Indian fusion-style recipe. This was certainly the case with an Indian-style asparagus with spiced tomato and crumbled paneer cheese that I've made on more than one occasion. And as summer is alas always too short in Canada, and hence the asparagus season, I once again approached this treasured vegetable with the flavors of India in mind.

And while asparagus and mustard sauce are not an uncommon pairing, this recipe enhances the flavor of the creamy mustard sauce with ginger, chilies, cumin seeds, turmeric, coconut milk and lemon juice to give it that extra Indian flair. Combined with tender pan-fried asparagus spears and plump green peas, this is another Indian-style summer dish that I'll be sure to make again too.

Asparagus and Peas in a Creamy Mustard Sauce

Recipe by Lisa Turner Published on August 12, 2019 Tender spears of asparagus and plump green peas cooked in a creamy mustard sauce Preparation: 10 minutes Cooking time: 15 minutes Print this recipe Ingredients: 2 tablespoons dried mustard powder 1/2 teaspoon ground turmeric 1/2 teaspoon Dijon mustard 1 to 2 green chilies, seeded and chopped 1 clove garlic, chopped 1-inch fresh ginger, chopped juice from 1 small lemon (2 tablespoons) 2/3 cup coconut milk or Greek yogurt 2 tablespoons olive oil 1 teaspoon cumin seeds 1/2 teaspoon brown mustard seeds 1 small red onion, diced 1 bunch asparagus (about 1 lb or 450 g), ends trimmed and cut into 1 1/2-inch pieces 2 cups green peas, fresh or frozen 1 teaspoon sea salt Instructions: In a small food processor or blender, combine the mustard powder, turmeric, Dijon mustard, chilies, garlic, ginger, lemon juice and coconut milk, and process until smooth. In a large frying pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds, and cook until the cumin seeds darken a few shades and the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan, and sauté for 5 minutes until softened. Stir in the mustard mixture and cook for a few minutes, stirring often. Add the asparagus to the pan, stir well to coat, and cover the pan. Cook for 5 minutes, stirring occasionally. Stir in the peas, cover, and cook for another few minutes until the asparagus is fork-tender and the peas are cooked but still plump. Season with salt and serve hot. Makes 4 servings

Other asparagus recipes to try from Lisa's Vegetarian Kitchen:
Wasabi Roasted Asparagus
Asparagus Mimosa
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus with Spiced Tomato and Crumbled Paneer

I'm sharing this with recipe with Eat Your Greens, a monthly event celebrating the goodness of greens co-hosted by Shaheen of Allotment2Kitchen and The VegHog who is hosting the August edition.

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