A bowl of green goodness

Cut and discard the woody base and chop the asparagus heads into small pieces.

Crush the coconut, green chillies, turmeric powder and cumin seeds together to a coarse mix, either with your hands or with a pestle and mortar.

In a heavy bottomed pan, heat the oil and splutter mustard seeds.

Add the coarse coconut mix and the curry leaves (if any) at this stage. Sauté for a few seconds on medium heat, but make sure you don't burn them.

Add the chopped asparagus heads and salt. Stir well, making sure the coconut mix and the asparagus is combined evenly.

Close the lid and cook on medium heat, stirring in between and if it sticks to the bottom, pour about a tsp water.

Notes: If you want the asparagus a bit crunchy...under cook it a bit and it would taste just as good.

You can replace cumin seeds with a 1/4 to 1/2 tsp cumin powder