Break off the woody bottoms of the asparagus by grasping each end and bending it gently until it snaps at its natural point of tenderness. Cut each spear diagonally into 4-centimeter pieces. Blanch the asparagus till done to your liking and set aside. Shock the asparagus in cold water to keep the green colour
Heat a pan and add 1 tablespoon coconut oil. Turn the heat down to medium and toast the cumin seeds and add the sliced shallots. Saute till golden brown and transparent, add the ginger-garlic paste and saute another minute.
Now stir in the turmeric, cumin, paprika and coriander powder.
Throw in the blanched asparagus and coconut milk. Cook the asparagus together with the curry for 5 minutes more and turn the heat off.
Finally, finish off the curry with a squeeze of half a lime. Garnish with chopped fresh coriander for extra freshness and flavour. Serve with a side of rice.