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Spicy Sauteed Asparagus

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

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 =

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


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.