Sautéed asparagus
Ayurvedic recipe Sautéed Asparagus
SERVES : 2
INGREDIENTS :
- 2 cups peeled and diced asparagus stems
- 2 tbsps pure water
- 1 tsp fresh lemon juice
- 1 tsp cumin seed
- 1/4 tsp sweet paprika
- Rock salt to taste (optional)
- 1/2 cup blanched sliced almonds
- 1-2 tbsps ghee
METHOD
- Heat ghee until it looks clear.
- Add the cumin seed and stir briefly to release aroma and flavor.
- Add the turmeric and paprika and stir once.
- Add the asparagus stems and sauté for 2-3 minutes; then cook covered, stirring occasionally, until fork tender. Add water as needed to prevent sticking. Add the reserved tops and salt and stir for another 2 minutes.
- Fold in the lemon juice and almonds and remove from heat.
- Enjoy warm with a whole grain and dhal soup.
