I am so bored by endless rounds of steamed asparagus so its always great to get a new recipe. But as the season is so short and the market is sprouting with asparagus, peas and broad beans this is a wonderful way to make the most of all this produce.

Serves 2 as a side dish

1 tbsp Colemans mustard
1 green chilli, sliced and with seeds
2 tbsp lemon juice
1 large clove garlic
1 cm ginger, peeled
75 ml almond (or other) yoghurt
1 tbs grated fresh or desiccated coconut
1 tbs rapeseed oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 large red onion, diced
200g or 1 bunch asparagus, chop into 2 cm pieces
200g fresh (or frozen) peas and/or broad beans
salt to taste

Method

First make the mustard paste. Put the mustard, chilli, lemon juice, ginger, garlic yoghurt and coconut into a blender or Braun and pause into a fine paste.

Next put oil into a frying pan or wok and, when hot, add mustard and cumin seeds. Cover to prevent them going all over the kitchen and, when they do pop, add the red onion and cook until soft and translucent. Turn heat right down and add the mustard paste.

Stir on gentle heat for a couple of minutes to make sure it doesn’t split, then turn up heat and add all asparagus except for the tips. Cook of a couple of minutes then add the peas and cook for a further 2 minutes, before adding the tips and cook for final minute or so until they are still crunchy but not raw! Add salt to taste and serve as a side dish or with naan, chapati or rice. I served it with Cauliflower and pomegranate chaat and some green salad for a light summer lunch.