Indian Spiced Chicken and Asparagus

*1.5 teaspoons cumin seeds *1.5 teaspoons fennel seeds *1 lb. chicken tenders, cut into bite-size chunks *3/4 ts. salt, divided *2 Tablespoons canola oil, divided *1 medium onion, chopped *3 cloves garlic, minced *1 small fresh chile, seeded and minced *1 Tbsp. minced fresh ginger *1.5 bunches asparagus (about 1.5 lbs.) woody ends trimmed, cut into 1-inch pieces *1/2 cup lite coconut milk *1/2 cup chopped fresh cilantro

1. Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about two minutes. Finely grind in a spice grinder or with a mortar and pestle. 2. Toss chicken with 1.5 teaspoons of the spice mixture and 1/4 ts. salt in a bowl. Heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until browned, 3-4 minutes. Remove to a plate. 3. Reduce heat to medium and add the remaining 1 tbsp. oil, onion, garlic, chile and ginger; cook, stirring, until softened, two to three minutes. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring for two minutes. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for two more minutes. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more. Serve sprinkled with cilantro. -Eating Well Magazine