White Asparagus Chutney

Asparagus known as Spargel is grown in France,Italy,Netherland and Germany.What's interesting about this white asparagus is the plant is deprived from sunlight to grow.When i first came to Germany,i was able to see many fields covered with white sheets,then i learnt that it was white asparagus.The plant is completely covered with white sheets to avoid sunlight.White asparagus is slightly less bitter than the green ones.
Asparagus are high in folate,the stalk is high in antioxidants.The second century physician Galan described as 'cleansing and healing'.To read more about asparagus click here.

Normally these asparagus are served for breakfast or as a starter with poached eggs or hollandise sauce.The recipe which i have made here is South Indian style spicy chutney which i discovered from Yasmeen's Healthnut,a blog full of healthy,creative dishes.The sweetness of asparagus and hot chilli married well each other.This chutney is a best accompaniment for dosa's or idli's,even as a spread for bread.To see the original recipe of Yasmeen Healthnut  click here.This recipe is for the event BlogBites 3 Adaptation.
Serves 2
Ingredients:
White Asparagus-5 to 6 stalks
Tomato-1/2 chopped
Dried red chilli-2
Garlic cloves-2
Curry leaves-a few spring
Salt as required
Oil-2 tsp
Seasoning(optional)
Oil-1 tsp
Mustard seeds-1/2 tsp
Method:
Prepare the asparagus first,snip the edges off,peel and wash well.Cut into small chunks.Heat oil in a pan,add red chilli,garlic,asparagus,tomato and curry leaves,cover the pan and cook for 2 to 3 minutes.
Switch off the flame,add everything to the blender along with salt and little bit of water,blend it to a smooth paste.Pour it in a bowl,heat oil in a pan,add mustard seeds,when they start to splutter,pour it on top of the chutney.Serve with idlis or dosas.