Veggies - Break off the ends of a bunch of Asparagus (about 20 pencils), holding the stalk at both ends, bend the stalk until it snaps. Cut them into about 2 inch pieces and keep aside. Clean, peel and mince 1 tbsp of Ginger.
Roasted Asparagus - Heat 2 tbsp of Olive Oil in a pan over medium heat. Add 1 tsp of Cumin Seeds and let them crackle. Add ginger, 2 tsp of Lemon Juice, Salt to taste and ½ tsp of Black Pepper. Stir-fry for a minute and add asparagus pieces. Stir-fry for about 4 to 5 minutes until asparagus are tender but still have the crunch. Sprinkle 2 tbsp of Grated Parmesan Cheese or Cheddar Cheese and when melted, remove from heat.
Serve hot or at room temperature.
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