Indian Asparagus Salad

Cooking time
Serves2-4 people

This knock-your-socks-off delicious salad makes a brilliant side, or serve as a main with naan and a poached egg.

5 ratings


  • A bundle of asparagus
  • 1 tsp mustard seeds
  • ½ tsp turmeric
  • ½ tsp cumin seeds
  • A good pinch of fresh red chilli or chilli powder
  • Sea salt and freshly ground pepper
  • 2 mugs of sunflower oil for frying
  • A splash of olive oil and/or a knob of butter
  • 2 leeks or 4 spring onions.
  • ½ mug of plain white flour
  • 1 lemon, juice and zest
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1. Rinse your asparagus. Shake dry. Cut into 2-3cm bits at a diagonal. Set aside.
2. Mix the spices, chilli and a good pinch of salt and pepper.
3. Pour the oil into a small saucepan over high heat.
4. Cut about 6cm off the top of the leeks/spring onions and trim the rooty end. Halve lengthways. Slice into thin wisps. Toss with a pinch of salt and the flour. Shake off excess flour in a sieve.
5. Deep fry the leeks/spring onoins till just golden. Remove from the pan with a slotted spoon. Use the sieve to shake off excess oil. Toss with a little salt. Set aside.
6. Heat a large frying pan. Toast the spices till fragrant. Add the asparagus and a little oil/butter. Mix and cook for a couple of mins to soften the asparagus. Grate in some lemon zest. Squeeze in a good bit of juice.
7. Taste. Adjust seasoning. Pile onto a plate. Scatter the crispy leeks/spring onions over the top.
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