5-6 asparagus – peel tough skin as needed – cut to size**
5-7 cherry tomatoes – halved
5-7 tablespoons crushed roasted peanuts
2 teaspoons chopped garlic – or more
2 birds eye chilies – chopped – or use green chilies
1 tablespoon dark soya sauce
1 teaspoon brown sugar
2 tablespoons lemon juice/ tamarind – adjust
1/2 teaspoon lemon zest
1 tablespoon sesame oil
– Heat oil, add garlic, as garlic begins to color add in all other ingredients listed under Peanut Dressing, splash 100 ml water, cover and cook for 2-3 minutes on low. Now taste and adjust.
– Add in cherry tomatoes and asparagus, increase heat to max and saute for a minute, then add in peanuts, cook for 30 seconds and plate.
** If Asparagus are tender don’t blanche , if not plunge them into boiling water for 30-40 seconds , drain and start cooking
Recipe credit: Atul Sikand