Ingredients:

• ½ lb asparagus
• ½ lb portabella caps (stems removed)
• 7-8 garlic cloves
• ½ teaspoon coriander seed
• ¼ teaspoon cumin seed
• 2 teaspoons sesame seeds lightly roasted
• 1 tablespoon crushed red pepper
• 1 tablespoon cooking oil
• Salt

Method:

• Crush coriander and cumin seed with a mortar and pestle and set aside.
• Peel and cut garlic cloves into thin slices
• Remove the thick end stems of asparagus and peel the thick parts. Cut diagonally into about one inch pieces.
• Add oil to a skillet and when hot add sliced garlic and cut asparagus and sauté for about five minutes in medium flame.
• Lower the flame and add mushroom, crushed coriander and cumin and sauté for another 8 minutes
• Add crushed pepper flakes and sauté for about 2 minutes. Season with salt.
• Lightly crush the sesame seed and mix into the asparagus and mushroom. Turn off heat and let stand for about 5 minutes
• Yields about 2-3 as an accompaniment
• Note: This can be eaten with rice or as is as a snack. For a twist as a snack, divide the cooked asparagus, and mushroom into separate plates and top with shredded parmesan cheese.