Nepali Asparagus Salad Saandheko Kurelo Recipes

NEPALI ASPARAGUS SALAD (SAANDHEKO KURELO)

Nepali Asparagus Salad (Saandheko Kurelo) image

Asparagus is the King of Vegetables in Nepal. This is best with young, thin spears.

Provided by Mikekey * @Mikekey

Number Of Ingredients 10

Ingredients

2 1/2 pound(s) asparagus, trimmed and sliced diagonally into 1 1/2-inch pieces
1/4 cup(s) fresh cilantro, finely chopped
1 - green onion, thinly sliced (white and green parts)
1 - fresh green chili, chopped (mild or hot)
1 tablespoon(s) vegetable oil
1 clove(s) garlic, minced
1 1/2 teaspoon(s) minced fresh ginger
1/4 teaspoon(s) ground coriander seed
1/2 teaspoon(s) salt
1 tablespoon(s) lemon juice (or lime)

Steps:

Bring a medium sized pot of salted water to a boil over medium-high heat. Add asparagus and cook until crisp-tender, about 5 minutes (Do not overcook). Drain immediately in a colander and run cold water over it. Place in a medium bowl and set aside.
Combine remaining ingredients in a small bowl and mix well. Add to the asparagus and toss gently. Taste and add more salt and/or lemon juice if needed. Let sit for 10 minutes.
Serve room temperature, or cover and refrigerate until serving time.

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