For my curry, I make a zesty sauce in which paper-thin sweet potatoes are simmered until meltingly tender. Then I add the freshest asparagus available and simmer it briefly at the end, until al dente. The black pepper and fresh cilantro pulls everything together into one cohesive, zip, pow, bang in your mouth.

Since asparagus, like most vegetables, starts losing nutrients and flavor immediately after they are harvested, buy them at your nearest farmer’s market when they make their grand appearance this year. And trust me, you don’t want to miss out on one bit of the vitamin C, potassium, B vitamins, copper, vitamin A, iron, phosphorus and zinc that those tiny spears contain. For the complete meal, try Lemon-Ginger Sweet Lassi and Short Grain Brown Rice with Coconut Flakes.

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