white asparagus fresh mustard

Asparagus, mustard, poppy seed, parsley

What can I call this dish? Its a version of a bati chorchori. Except that I mellowed down the sharpness of mustard with some poppy seed paste. Mellowing down mustard with poppy seed paste is a trick Bengalis use quite a lot in the kitchen. I used white asparagus, but green asparagus should be great too. Some fresh herbs and the aroma of a cold-pressed sunflower oil rounded off the quick dish nicely. Steamed in the microwave for a few minutes.

Recipe: Asparagus steamed with mustard and poppy seed paste, and herbs


1 bunch of asparagus

1 tsp of mustard seeds

2 tsp white poppy seeds

1 tsp cold-pressed sunflower oil

1 green chilli split

a handful of chopped parsley

quarter tsp turmeric


  1. In a coffee-grinder or spice grinder, grind the mustard and poppy seeds finely. Mix with hot water to make a slurry and a pinch of salt and set aside for 10 minutes.
  2. Mix with turmeric and oil
  3. Wash and trim asparagus. Snap off the bottom couple of inches of stalk to remove the woody part. White asparagus needs to be peeled thinly.
  4. In a heat-proof glass dish, lay the spears.
  5. Pour over the mustard and poppy seed “sauce”.
  6. Add the chili and parsley and season with salt to taste.
  7. Coat the spears with the sauce.
  8. Cover lightly with a plate and cook on high in the microwave for 5 minutes
  9. Serve hot or lukewarm with brown rice.