Slice asparagus thinly in round shapes. Discard the hard end part of it.

Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add shallots, green chillies, crushed garlic and curry leaves and saute for a few minutes.

Add the sliced asparagus pieces and saute for a few minutes.

Add turmeric powder, salt and coconut. Mix well.

Cover the pan with a lid and cook for 8 minutes, stirring occasionally until cooked.

When the thoran is dry enough remove it from the flame and serve with rice. Note: Do not add water