by Lindzie St. Martin

Ingredients:

1 bunch of asparagus, approx. 1 pound

2 tablespoons olive oil

1 teaspoon cumin seed (jeera)

1 tablespoon minced ginger

2 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

*Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.  Cut the remaining asparagus spears diagonally into 2 inch pieces.  Bring oil to medium heat in a large frying pan that can hold all the asparagus.  Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.  Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.  Serve hot or at room temperature.  (www.manjulaskitchen.com)

*Optional:  Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving.  Or, add 1 tablespoon sliced almonds half way through cooking the asparagus.  Makes a beautiful presentation!