Cumin Asparagus & Tamarind Chutney

APPROX 10 STALKS ASPARAGUS, CUT IN HALF
1/4 ONION, CHOPPED
LOTS OF CUMIN

A DASH OF TAMARIND (PASTE/CHUTNEY)

GARLIC (POWDERED OR FRESHLY MINCED)
SALT & PEPPER

FRY IN OIL UNTIL COOKED AS DESIRED

SERVE OVER RED OR WHITE QUINOA, RICE, LENTILS OR POTATOES

WITH A SPOONFUL OF TAHINI, CHUTNEY, CHIMICHURRI ON THE SIDE!