1. Soften butter, add tandoori masala, salt.
2. Add toss asparagus stalks with this butter.
3. Make sure stalks are coated well.
4. Arrange stalks inside a 4-5 layer shell of cob-leaves.
5. They should be place like a bundle.
6. Cover with a leaf or two, secure loosely with a string.
7. Place under hot grill or over a barbeque rack, till leaves char a little.
8. If using bbq, flip sides till evenly cooked on all sides.
9. Take off fire, open out bundle.
10. Aspargus should be sizzled tender, with a bite.
11. Serve hot and sizzling, sprinkle with chaat masala.

Making Time:25 minutes

Makes:2 to 3 servings

Shelflife:Best fresh