5-MINUTE ASIAN-INSPIRED ASPARAGUS

5 minutes, 1 bunch of asparagus

INGREDIENTS

• 1 bunch of asparagus (around 1 lb)

• 1 tbsp ghee

• Pinch of salt
  

Sauce

• 2 tbsp tamari or soy sauce

• 1 tbsp fresh lime or lemon juice

• 1 tsp maple syrup

• 1 tsp sesame oil

• 1 tsp freshly grated ginger (or 1/4 tsp ginger powder if kapha - ps: kaphas can do either type of ginger but ginger powder is slightly better since it is hotter and dryer)

Optional topping

• Toasted sunflower seeds or pine nuts (buy raw, you can toast them in a small sauce pan over medium heat until they are browned, aromatic, and oils release - takes 2-3 minutes)

DIRECTIONS

1. Trim the rough ends off the asparagus, rinse, and add to a large saucepan over medium heat with ghee and pinch of salt. Cover and allow to steam until soft & browned, stirring occasionally. Adding a splash of water if needed to prevent burning.

2. While that is cooking. Add everything for the sauce to a small bowl, mix together, and set aside until the asparagus is cooked.

3. Turn off the heat, pour the sauce over the cooked asparagus. Sprinkle with toasted sunflower seeds or pine nuts.
   

Recipe adapted from completelydelicious.com

#sidedish #parties #vata #pitta #kapha #spring #summer

Notes

• I LOVE this side dish and make it often because it takes 5 minutes and is good to pair with any grain bowl - In the picture, you can see I have paired it with a chickpea coconut cumin rice bowl - but use whatever you want. You can simply do cumin rice + simple mung beans + this recipe to make it a whole, nourishing, easy to digest meal.

• Good for all doshas!