Asparagus - My New Chocolate Mousse!

Who does not love chocolate? 90% of people love chocolate in one way or the other - light, dark, plain cocoa, milk chocolate etc., and chocolate mousse is all about chocolate. It is one of my favorites and I used to have a big craving for it! Off late that has shifted to a vegetable.

Though I like vegetables and salads I never had a craving for any particular vegetable. I do have favorites like the okra fry and brinjal fry that my dad makes, baked potatoes etc., but this vegetable got me right there, so simple & so perfect. Yes the asparagus. I have had asparagus for almost 3 years at various restaurants in salads, soups, pasta dishes, roasted etc., but the tipping point was in the office canteen a few months ago. They had beautifully boiled asparagus, seared afterwards, so it had the fried feel but boiled taste :). Ever since I wanted to try it at home and have done it a few times too - each time it was a different way and so far I liked them all! Now I CRAVE for it, yes I do, yesterday I chose it over potatoes.

Here are some of the ones I tried - won't be elaborate but will be easy to understand.

1. Asparagus - Plain:
This is the simplest of all - chop the asparagus into bite size pieces after washing them, if the stalks are hard don't use the last part of it near the base. Brush it with some butter and sprinkle pepper, salt & rosemary. Mix it well and leave it in a pre-heated oven at 350 degree for 20 mins. If you like it crunchy fine you can remove it, but I like it a little mushy, so take it out mix it well and leave it in for another 10 mins and you will be all set!

2. Asparagus - Boiled and Seared:

This is the craving I talked about. Bring water to a boil, throw in some salt and drop the asparagus into it. Don’t take a lot of water because the more water the more nutrient will go in it. After 8-10 mins remove the stalks, don’t let them cook to the mushy level. Heat some butter or Olive oil in a frying pan, add some sesame seeds, (if you like peanuts you can add them too), oregano and fry them for sometime. Add the boiled asparagus to the pan reduce heat to medium/low-medium for 5 minutes - turn over for 2 mins and take them out.

Frying can be done in the Oven too @ 375-400 degrees - Roast peanuts and sesame seeds for 10 mins and then add the asparagus coated with olive oil or butter and leave it in for 10-12 mins - turning them over half way.

3. Asparagus - Lentil Salad:

Lentil (Masoor dhal) is my favorite pulse. Soak a cup of it in water for 45-60 mins and then cook it in a pressure cooker or pan with some salt. In a sauté pan heat a table spoon of olive oil, add mustard seeds, finely chopped garlic (1 or 2 pods), fennel seeds, and 2 dry red chilies broken / 1 chopped green chili & curry leaves. Fry them for a minute and add some French cut asparagus (1 inch pieces cut at 45 degrees angle). Let it cook for 10-15 mins. Once the asparagus has cooked add the cooked lentils to it and mix them all. If you like it spicy add some pepper to it. Remove it from heat and serve it over a bed of lettuce (I used real big size pieces) sprinkled with lemon juice.

 Tips:

• Buy the ones with thin stalks. If stalk are thicker cut the portion near the bottom before boiling, if you missed cut atleast after boiling. 
• Try not to waste the excess water from the boiling, it is nutritious, so you use it to cook rice the next day or store it in refrigerator and use it as vegetable broth.
•  Do not over cook as it will become chewy and the fiber will get in your teeth.