What's the best way to serve Asparagus in an indian restaurant?

At our restaurant we currently serve asparagus in a sort of mix vegetable bhuna type of dish. The reviews from our clientele have been mixed. I was wondering if someone could help me brainstorm a few different idea's.



How would you like it served? All suggestions will be noted.



Thank-you.What's the best way to serve Asparagus in an indian restaurant?
I would say like you do you Bhindi dishes, do a 2-3 minute blanch and serve with a sauce or a dry curry, with cumin/jeera, ginger and garlic, adding a bit of Garam Masala, even with mustard seed, jeera, chili's and a tamarind sauce, they are nice grilled to
you can grill it,bake them or you could make zesty marinated asparagus.

Ingredients

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces

1 1/2 cups balsamic vinaigrette salad dressing

2 teaspoons grated lemon zest

1/4 cup chopped fresh parsley

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

1.Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.

2.Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.What's the best way to serve Asparagus in an indian restaurant?
It's a subtle veg so you need subtle spices and I assume you want the asparagus to be a key part of th dish rather than a side?... Why not try something like girdling it or popping it in the tandoor with a little subtle spice and then serving it with a chilli/indian style fried egg/omlette or even a modified Egyptian Foul Mudammas with poached eggs. Failing that, what about doing a dish like peas paneer but with asparagus instead? The other thought I had was to either simply griddle it (or marinade in tandoori yoghurt spice) and serve on top the tasty sizzling onion/pepper mix restaurants usually serve tandoori/kebabs on and a slice of lemon.
pakoras
samosas
tossed in with spiced potatoes


Give this a try:

Asparagus Subzi

Asparagus 鈥?1 lb, chopped into bite size pieces
Oil 鈥?1 Tbsp
Cumin Seeds 鈥?1/2 tsp
Fennel Seed (powdered) 鈥?1/2 tsp
Ginger 鈥?1 tsp, grated or crushed
Garlic 鈥?5 large cloves, roughly chopped
Tomatoes 鈥?2 medium, chopped
Salt 鈥?to taste
Red Chili Powder 鈥?to taste

1. Wash the Asparagus and snap the white/hard ends and discard.
2. Chop to desired size.
3. In a skillet, heat Oil on medium heat.
4. Once hot, add Cumin Seeds and allow them to splutter.
5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.
6. Add Tomatoes allow them to cook until they soften up.
7. Add Asparagus, Salt and Red Chilli Powder. Mix well.
8. Cook uncovered for 5-6 minutes, until the moisture has evaporated.
9. Serve hot with Chapatis, Naan or Rotis.What's the best way to serve Asparagus in an indian restaurant?
I would try lightly steaming the asparagus first. Then with a bay leaf I would saute some cumin seeds until they sizzle, then add diced onion, crushed ginger and garlic, red chilli powder, salt %26amp; pepper then add asparagus for a quick toss.

vegetarian diet