How to cook Asparagus & Shiitake Mushrooms the Nepali way will give you a new flavorful recipe for Asparagus, a plant chock full of benefits.
I am the first to admit that I never liked the taste or texture of asparagus. And yes, I’d take a snickers bar any day over asparagus. However, having said that, this recipe has converted me to an asparagus fan.
I had asparagus as little as possible before learning how to cook asparagus in the recipe below.
Asparagus and Shiitake mushrooms go great with red lentil pasta and/or salmon.
This is a fairly quick dish to make and it is deeelicious.
And when you get bored of asparagus, if that is possible, check out the muscle & fitness benefits of broccoli here.
1 bunch Asparagus
10 medium size shiitake mushrooms
3 garlic cloves chopped
1 tablespoon olive oil
a teaspoon coriander powder
one teaspoon cumin powder
1/2 teaspoon turmeric powder
Salt to taste
Directions How to Cook Asparagus Nepali Style:
Wash and quarter the mushrooms into four pieces.
Wash and break the asparagus where the softest part ends. Throw away the hard end.
Heat a tablespoon of olive oil in a pan.
Put in the chopped garlic and let it become brown.
Put in cumin, coriander, and turmeric powder.
Immediately after that put in the mushroom and asparagus and salt and mix well.
Cover and cook for 10 minutes on a low flame.
Why bother learning how to cook asparagus?
Asparagus is so amazing, it deserves it’s own post praising the remarkable asparagus health benefits.
For now, let it suffice to say that asparagus is full of vitamins and minerals. Especially vitamins A, C, E and super plentiful in A.
It is a rich source of glutathione which helps break down carcinogens.
Asparagus is a natural diuretic for edema and high blood pressure.
This vegetable is full of nutrition and antioxidant power which you can read more about here.
Don’t eat dinner without it!
If you dislike asparagus, like I once did, learn how to cook asparagus the Nepali way!