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Asparagus nu Shak (Asparagus Sabzi)

Asparagus Nu Shak





I had a game plan for my grocery trip yesterday — a very specific grocery list for 5-days of meals all set to go. Guess what though? I still picked up this beautiful bundle of asparagus. I JUST CAN’T HELP MYSELF!!! Here’s the problem with the whole scenario….asparagus, in all it’s delicious glory, fits nowhere in my meal plan. So today, when it occurred to me that my Zucchini Moong Dal Cheela might feel a little lonely on the plate, I spied the asparagus and thought…hmmm…what…how….hmmm…Can I actually make asparagus work with this meal?

The answer is, Yes. Yes I can!

I’ll admit it. I was pleasantly surprised that this worked out. Asparagus is not a vegetable that I’ve ever considered for Indian food….I don’t know for certain, but is asparagus even indigenous to any part of India? I don’t feel like it is….

But that doesn’t matter…it worked! My son couldn’t get enough of this one. I hope you like it too!

Nutrition Facts
3 servings per container
Serving size 1/3 of dish

Amount per serving
Calories 90
% Daily Value*
Total Fat 5.4g 7%
Saturated Fat 4.1g 21%
Trans Fat g
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrate 8.2g 3%
Dietary Fiber 3.6g 13%
Total Sugars 3.2g
Includes g Added Sugars 0%
Protein 3.2g

Vitamin D mcg 0%
Calcium 3.5mg 1%
Iron 9.2mg 52%
Potassium mg 0%
Vitamin A 13.6%
Vitamin B-6 8.8%
Vitamin C 53.7%
Vitamin E 10.4%
Copper 10.3%
Folate 33%
Magnesium 6.4%
Manganese 17.8%
Niacin 6.8%
Pantothenic Acid 1.9%
Phosphorus 7.2%
Riboflavin 8.4%
Selenium 4.6%
Thiamin 10.6%
Zinc 4%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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1 bunch asparagus
3 tbsn diced red onion
Drizzle olive oil or small dollop ghee
1 tsp jeeru (cumin seeds)
1/2 tsp rye (mustard seeds)
1/4 tsp chopped green chili or to taste
1 tsp dhana jeeru (coriander-cumin powder)
1/4 tsp salt (or to taste)
1/2 tsp turmeric
4 tbsn grated coconut
* Click to ingredient to choose one


Wash and trim the asparagus before cutting into 1/2-3/4 inch pieces.
Dice red onion
Chop green chili (or if you're like me, break off a small chunk from your pre-chopped frozen stash)
Heat a drizzle of olive oil or a bit of ghee in the pan over medium heat.
Add jeeru and rye and heat these until they begin to splutter.
Add green chili and red onion. Saute until the red onion browns a little. ~2-3 minutes.
Add chopped asparagus. Saute for 2 minutes before sprinkling on the salt and turmeric.
Stir well and cover pan.
Reduce heat to medium-low and allow to cook and soften for the next 10 minutes.
Turn off heat and stir in the coconut flakes.
Serve immediately. Though, asparagus is pretty hardy and won't get soggy right away. If you're making many dishes and need to prioritize, this might be a good one to make earlier.