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Prep all the ingredients beforehand, because this dish comes together very quickly.
Cut the asparagus into 4cm lengths on the sharpest angle you can.
Put the oil in a large frying pan over a high heat and, once it’s hot, add the curry leaves, cumin and mustard seeds. Wait for them to snap, crackle and pop (up to a minute), then add the onion and fry hard for five minutes.
Add the ginger and chilli, fry for another three minutes, until the mixture is soft and browning, then add the tomatoes, asparagus, cashews and salt, and stir-fry for four minutes. Stir in the lemon juice and coconut, and take off the heat.
Serve with chapati, pickle and yoghurt, or as part of a bigger meal.