When I start posting asparagus recipes, that can only mean one thing. No, it doesn't mean that we're holding vegetable light-saber battles in our kitchen, though my little Jedis would be thrilled if I gave the go-ahead for that, especially when it comes to asparagus. I certainly can't complain about my boys' vegetable consumption, but asparagus is one thing they just can't get excited about. That just means that there's more for my husband and me to enjoy!
To the excitement of the whole family, asparagus means that spring is here. I will admit that I am DONE with winter this year. After multiple cold weather runs (we're talking 5 degrees F, people - frozen eyelashes, frozen hair) and many hours in my now-ratty fleece pants, I am more than ready for a little warmth.
Fresh asparagus doesn't need much dressing up. Quite honestly, one of my favorite ways of cooking asparagus is tossing it in olive oil, salt and pepper, and cooking it to tender suppleness on the grill. That being said, it's fun to give it an extra touch of flavor, whether it's with a Miso Lime Dressing or a simple sauce made of vegetable broth and store-bought curry paste.
Curry paste can be found in the international aisle of most supermarkets. My favorite is Patak's, the curry paste that my mum always uses in her Chicken and Potato Curry.
Besides being easy to throw together, and requiring only five ingredients, the beauty of this dish is that the sauce doesn't overpower the fresh flavor of the asparagus. It's just a hint of exotic flavor in a light sauce. And did I mention that this side dish is only 47 calories per serving. Not too shabby.
Heat olive oil in a large nonstick skillet set over medium heat.
Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes.
Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender.
Transfer the asparagus and sauce to a serving dish. Serve hot or at room temperature.
Other asparagus recipes:
Roasted Asparagus with Miso Lime Dressing
Creamy Asparagus Soup with Lemon & Thyme
5-Ingredient Asparagus Recipe with Curry Sauce
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 pound asparagus cut into 1-inch pieces, tips and stalks separated
- 1 tablespoon mild curry paste such as Patak's
- ½ cup vegetable broth
- Heat olive oil in a large nonstick skillet set over medium heat.
- Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes.
- Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender.
- Transfer the asparagus and sauce to a serving dish. Serve hot or at room temperature.
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This looks delicious and so unusual! I would have never considered this, but now I can't wait to try it! Thank you!
gina @ skinnytaste
Love this idea, I would never have thought of asparagus and curry, looks delish!
Anne @The Cooking Campaign
When I was growing up I'm embarrassed to say that I HATED asparagus. But now I absolutely adore it, so there's definitely still hope for your kids! Love the curry paste twist.
Sweet simplicity. I love this, a healthy, low calorie dish that preserves the natural flavor of the vegetable 🙂 have to give this a try
I love how easy this is Dara - I've yet to try Patak's curry paste but have a jar in my pantry - time to pull it out and give this a try!
Awesome photo just makes me want to dive into it!
Denise Browning@From Brazil To You
Yummy, Dara! What a healthy and delicious dish...
Laura (Tutti Dolci)
I've never thought to add curry to my asparagus... I'm completely intrigued by this flavor combo!
Asparagus is the best. Hooray for spring and new veggie recipes!
Mmm asparagus is literally one of my favorite veggies so I love finding new recipes to try out. This sounds amazing! 🙂
Printing and saving this one! We have 1/2 acre asparagus with 1700 more crowns going in the ground in the next week or two. I sell everything I pick (except what we eat ourselves) to a local restaurant. We do love roasting or grilling with just evoo, s&p, but I'm always on the lookout for something new and simple. Once ours is up, we eat it every single night until I stop picking sometime in June. Guess you can't overdose on it, or we'd be the first ones down:)
My kids are not asparagus fans, but they do love curry--so there's a chance my spouse and I would have to share this yummy-looking dish with them.
I'm cool with that.
I am so ready for some warmer weather. . .and for lots of fresh asparagus! Love this dish!
Anna @ Crunchy Creamy Sweet
I am thinking Easter side dish here 🙂 Love the asparagus and garlic combo.
Asparagus is my favorite thing about spring! I just used it on a Caprese melt with Balsamic Reduction and a fried egg! It was so good! I can not wait to try this as I love curry!
Jen @ Savory Simple
I am overly excited about the return of spring and asparagus! Love this.
Brian @ A Thought For Food
I'm so ready to have asparagus back. This curry recipe sounds so perfect right now.
I would never in a million years have thought to put curry with asparagus. So smart!!! These photos are stunning as usual!
Abby @The Fristed Vegan
I so agree with you, over winter, ready for anything remotley warm! Especially for running 🙂
Katrina @ Warm Vanilla Sugar
This sounds lovely!!