Spicy Sauteed Asparagus Recipe from Ayurveda Today, Journal of the Ayurvedic Institute

Spicy Sautéed Asparagus
from Ayurveda Today, Volume 14, Number 1, Summer 2001

Asparagus is astringent, sweet, cooling and a diuretic. It is balancing, tridoshic and mildly laxative. Vata can add a little more cayenne, pitta more cumin seeds and kapha more mustard seeds.

A quick summer recipe for veggie goodness.

Ingredients

2 cups	(or about 3/4 pound) asparagus
1 Tbs.	ghee
1 pinch	black mustard seeds
1 pinch	cumin seeds
1 pinch	cayenne
1 pinch	salt

Serves 4

Vata = Pitta = Kapha =

Preparation

Wash the asparagus well and snap off the tough ends. Slice across the spears once, cutting them in half.

Heat a shallow saucepan and put in the ghee, mustard seeds, cumin seeds, and cayenne.

Let the seeds pop then add the asparagus and salt.

Sauté, stirring gently, for 4 to 5 minutes.

Cover, take off the heat, and let the pan sit on the back of the stove for a few minutes.

Recipe excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Vasant Lad, B.A.M.S., M.A.Sc. Book is available here.