Recipe can be found @ Zesty South Indian Kitchen
What you need
Asparagus: 1 bunch
Onion: 1/4th of one (chopped finely)
Green chili: 1no (I used Serrano pepper)
Salt: ½ teaspoon or to taste
Mustard seeds: ½ teaspoon
Urad dal: ½ tablespoon
Curry leaves: 2 sprig
Olive oil: 1 tablespoon
Garlic: 1 clove
Red chili: 2 no halved into two pieces
Turmeric: ¼ teaspoon
Idly milagaipodi: 1 teaspoon (optional)
How I made
Rinse the Asparagus spears under cool water to remove any sand or dirt. Snap off an inch or more from the bottom part using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Dry the spears by rolling them between two kitchen towels. Then cut them into 1 1/4 inch pieces and set aside.
In skillet heat oil add mustard seeds, urad dal and halved red chilies .Once mustard seeds starts spluttering add chopped onion, green chilies, garlic cloves and curry leaves and fry them for 4 minutes or until onion change the color. To this add chopped asparagus, turmeric and salt. Cover and let the cook for about 10 minutes or until asparagus become tender. If you want you can add idly milagaipodi at this time and fry for minutes so that asparagus gets coated with spice powder. Remove from the fire enjoy with rice and curry.