Total Calories: 406
1. Prepare the ginger-garlic paste. Place the asparagus tips in a flat dish. Mix together the yogurt, ginger-garlic paste, oil, and salt, and add to the asparagus. Mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate 1 hour in the refrigerator.
2. Heat a ridged nonstick skillet or griddle over high heat and add the asparagus tips in one or two batches, making sure that each one lies flat on the skillet. Cook, turning the tips, until they are marked with golden line, 5 to 7 minutes. Transfer to a serving platter and keep warm.
3. Add the tomatoes to the same skillet, add any leftover marinade and cook, shaking the pan, until the tomatoes are marked with golden lines, 2 to 3 minutes. Add them to the asparagus, garnish with the black pepper, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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