Rinse the Asparagus spears under cool water to remove any sand or dirt. Snap off an inch or more from the bottom part using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Dry the spears by rolling them between two kitchen towels. Then cut them into 1 ¼ inch pieces and set aside.

In skillet heat oil add mustard seeds, urad dal and halved red chilies .Once mustard seeds starts spluttering add chopped onion, green chilies, garlic cloves and curry leaves and fry them for 4 minutes or until onion change the color. To this add chopped asparagus, turmeric and salt. Cover and let the cook for about 10 minutes or until asparagus become tender. If you want you can add idly milagaipodi at this time and fry for minutes so that asparagus gets coated with spice powder.Remove from the fire enjoy with rice and curry.