• 2 – Fresh bundles, Asparagus stalks
• 1 tbsp – Butter
• 1/2 tsp – Tandoori masala
• 1/2 tsp – Chaat masala
• Salt to taste
• Covering leaves of Corn cobs


  1. Soften butter in a pan and add the tandoori masala and salt.
  2. Now toss the asparagus stalks with this butter.
  3. Coat the stalks well.
  4. Now arrange the stalks inside a 4-5 layer shell of cob-leaves.
  5. Arrange them in a bundle.
  6. Cover them with 1-2 leaves.
  7. Secure loosely with a string.
  8. Place on a hot grill or over a barbeque rack until the leaves char a little.
  9. If using bib, flip sides till evenly cooked on all sides.
  10. Remove and open the bundle.
  11. The asparagus should be tender.
  12. Serve hot and sizzling with a dash of chaat masala.

Recipe courtesy of Saroj Kering