Asparagus and Cabbage

by horseradishsauce

This is one of my favorite things to eat. For some reason it’s really filling even though it’s not a lot of food. It’s really quick (about 10 minutes) and pretty refreshing. It’s a really good method for cooking asparagus spears as a side, but I like to add the cabbage, onion and tomato for a meal.

  • 4-5 asparagus spears
  • 1/2 – 1 cup chopped cabbage
  • about 1/8 cup minced red onion
  • about 1/4-1/2-8 cups tomato*
  • salt
  • pepper
  • red pepper flakes or pickle masala or something spicy**
  • 1/2 a lemon
  • about 1 tbls olive oil

*just kidding about the 8 cups. It’s really however much tomato you want. I use 1/2 – 1 roma tomato, so probably 1/2 a cluster tomato or like 1/4 hydrophonic tomato or whatever those huge, tasteless ones are called.

**red pepper flakes work fine, but I bought a bag of pickle masala at an Indo-Paki store and I’ve been using it in place of chili powder and red pepper flakes because it’s delicious and spicy and different. There are no ingredients on the bag, so I dunno what it is. Lots of chilis and probably turmeric and so on.

1. Heat the oil at about a medium.
2. Break off the bottoms of the asparagus spears. Just pull at an angle and all the hard part will break off so you don’t have to guess where to cut. Chop up everything.
3. Once the oil is hot, put in the asparagus and roll it around to coat it in the oil. Add the onions then the cabbage***. Grind up some salt and pepper and add whatever spicy spice you’re using, unless it’s the red pepper flakes.
4.  Sauté everything for about 5 minutes, turning the asparagus occasionally. You don’t want to overcook anything, but you want your asparagus a little soft. Or anyway, that’s how I want it.
5. Once it’s done, put it on your plate. If you’re using them, sprinkle the red pepper flakes on top of everything. Squeeze the lemon over it all and add the tomato. Enjoy :) .

(Another variation is salt, pepper and sesame seeds.)

***I do it in this order because I want the asparagus touching the pan. I also want the onions touching the pan, but they can fall where they please once the spears are in the pan. The cabbage is fine if it doesn’t cook all the way through.

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