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