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
- 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.
- Mix with turmeric and oil
- 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.
- In a heat-proof glass dish, lay the spears.
- Pour over the mustard and poppy seed “sauce”.
- Add the chili and parsley and season with salt to taste.
- Coat the spears with the sauce.
- Cover lightly with a plate and cook on high in the microwave for 5 minutes
- Serve hot or lukewarm with brown rice.