Nepali Asparagus Salad (Saandheko Kurelo)

Mikekey *


Asparagus is the King of Vegetables in Nepal. This is best with young, thin spears.


★★★★★ 1 vote

20 Min
5 Min
Stove Top


  • 2 1/2 lb
    asparagus, trimmed and sliced diagonally into 1 1/2-inch pieces
  • 1/4 c
    fresh cilantro, finely chopped
  • 1
    green onion, thinly sliced (white and green parts)
  • 1
    fresh green chili, chopped (mild or hot)
  • 1 Tbsp
    vegetable oil
  • 1 clove
    garlic, minced
  • 1 1/2 tsp
    minced fresh ginger
  • 1/4 tsp
    ground coriander seed
  • 1/2 tsp
  • 1 Tbsp
    lemon juice (or lime)

How to Make Nepali Asparagus Salad (Saandheko Kurelo)


  1. Bring a medium sized pot of salted water to a boil over medium-high heat. Add asparagus and cook until crisp-tender, about 5 minutes (Do not overcook). Drain immediately in a colander and run cold water over it. Place in a medium bowl and set aside.
  2. Combine remaining ingredients in a small bowl and mix well. Add to the asparagus and toss gently. Taste and add more salt and/or lemon juice if needed. Let sit for 10 minutes.
  3. Serve room temperature, or cover and refrigerate until serving time.

Printable Recipe Card

About Nepali Asparagus Salad (Saandheko Kurelo)

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Hashtags: #asparagus #Nepal

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