- ½ teaspoon cumin seeds
- 1 tablespoon vegetable or olive oil
- 1 ½ pounds asparagus
- ¼ teaspoon ground turmeric
- 1 clove garlic, peeled and minced
1. Rinse asparagus, then snap off and discard tough stem ends. Cut stalks diagonally into 2-inch lengths. You should have about 3 cups. 2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add cumin and stir until seeds are a shade darker, about 30 seconds. Stir in garli...