Trim the asparagus and chop them into tiny pieces (just like you would do the beans).
In a pan, heat the oil and add the seasonings (mustard seeds, urad dal, red chilies, asafetida and curry leaves). Let them fry for a minute.
Add the chopped asparagus, salt and sugar and mix it well. Cover the pan and let the vegetable cook in medium flame until soft. Do not add any water. The vegetable will let out moisture and cook in its own moisture. This will take about 6-8 minutes.
Remove the lid and let all the extra moisture evaporate. Now add the grated coconut and mix.
Turn off the flame and transfer it to a bowl. Serve as a side with rice!