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Heat the 1 1/2 tbsp olive oil in a large non-stick pan over medium-high heat, but don't let it smoke. To test if it's ready, drop in one mustard seed; if the oil is hot enough, it should sizzle and float to the top immediately. Once hot, add the 1/2 tsp mustard seeds and fry until they begin to sizzle and pop, then add the 1/2 tsp cumin seeds and cook for another 3–4 seconds.
Turn the heat down to medium, then add the shallots and the grated 1-inch ginger. Fry, stirring occasionally, for about 5 minutes, until the shallots turn a light golden color and soften.
Stir in the 3/4 tsp sugar, 3/4 tbsp lime juice, 1 pinch chili powder, and 1 teaspoon salt. Cook until the sugar has dissolved, which should only take a moment.
Add the 14 asparagus spears to the pan along with a sprinkling of water, which will help them steam. Cover the pan and cook for 5–6 minutes, or until the asparagus is tender. The exact timing might depend on how thick your spears are; you can test for doneness by piercing one with a skewer — it should slide in easily.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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