Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.
Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.

Spicy Sauteed Asparagus

from Ayurveda Today, Volume 14, Number 1, Summer 2001

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Serves 4

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.

Doshic Notes
Vata = Pitta = Kapha =

Ingredients
Spicy Sauteed Asparagus

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

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.