Blistered Asparagus with Gunpowder Masala
 
 
Smoky blistered asparagus topped with a spicy, nutty, and completely addictive gunpowder masala.
Yield: 2-4 servings
Ingredients
For the gunpowder "nut" masala
  • 3.5 oz (100 g) raw cashews
  • ½ cup (35 g) raw pepitas
  • 1 oz (30 g) dried red chilies de arbol
  • 20-25 fresh curry leaves
  • 2 tbsp white or black sesame seeds
  • ½ tsp asafetida
For the asparagus
  • 4 tbsp olive oil
  • 1 lb asparagus, woody ends trimmed
  • 1 tbsp fresh lime juice
  • sea salt flakes
  • 1-2 tbsp gunpowder masala
Instructions
For the gunpowder masala
  1. Heat a small skillet over medium heat. Once it is hot, add the cashews, pepitas, dried chilies, curry leaves, and sesame seeds. Toast them, stirring occasionally, for 4-5 minutes or until the seeds are starting to brown and the curry leaves are starting to curl.
  2. Transfer to a bowl and cool to room temperature. Once cool, grind in a food processor or blender along with the asafetida to a coarse powder.
  3. Pour into an airtight container and store in the refrigerator.
For the asparagus
  1. Heat a cast iron skillet or grill pan over medium-high heat. In a large bowl or on a sheet pan, toss the asparagus with 1 tbsp of the olive oil. Add the asparagus to the pan and cook for 5-6 minutes, turning occasionally, until blistered on at least 2 sides.
  2. Transfer the cooked asparagus to a serving platter. Drizzle with the remaining olive oil and lime juice. Sprinkle with the salt flakes and gunpowder masala. Serve immediately.
Notes
Recipe from The Flavor Equation
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/04/blistered-asparagus-with-gunpowder-masala.html