Wash asparagus stalks in running water and drain.

Take a stalk and start snapping pieces of asparagus from the top end. If it snaps off easily, the vegetable is tender and absolutely right.

Continue to do this until you come to the bottom end. As soon as you notice it getting difficult to snap off easily, you know it is time to stop right there and discard the tough ends.

Continue with the rest of the bunch. Keep aside.

Over medium heat, in a large saucepan, heat coconut oil.

Once the oil is hot, add mustard seeds and immediately close with a cover or you will have mustard seeds spluttering and bouncing off all over your stove and kitchen!

Once the seeds start to splutter, stir in red chilies, cut into 2 to 3 pieces (break off with your fingers).

Stir for only a few seconds (or you may get burnt chilies which turns the stir fry bitter).

Immediately add the chopped asparagus, add salt to taste and mix well.

If needed, sprinkle a few teaspoons of water, cover and cook again for about 3 to 4 minutes.

You will know when the asparagus has cooked just until tender crisp is when you notice the vegetable turning dark green. Taste a piece of asparagus to taste doneness. If needed, cook for a few more minutes; depending upon how crisp or soft you like your vegetable.

We love it tender crisp with still a bite and crunch in them.