Ayurveda Cooking: Saute Asparagus with Coconut for the Spring/Summer season

Asparagus is a seasonal vegetable. You will find it in its best form in the months of February and March. Make sure you take full advantage of this beautiful seasonal vegetable that mother nature has to offer. Today, we will make Asparagus based on the principles of Ayurveda. I hope you enjoy this recipe.

Asparagus is tridoshic so everyone can enjoy this recipe. It is a coolant, and combined with coconut (also a coolant), this recipe is great for warmer months of the year.

Serves: 2-3


2 Tablespoons coconut oil

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

6 curry leaves, each torn into two pieces

1/2 jalapeno, seeds removed and minced

2 cups asparagus, discard the tough stalk part of asparagus, then slice vertically and then chopped horizontally in 1-inch cubes

1 teaspoon sea salt

1/2 cup fresh coconut (usually found in the frozen section of India/Latin stores), and if you cannot go to an ethnic store, then you can always use unsweetened shredded coconut.



In a non-stick frying pan over medium heat, melt coconut oil.

Once the oil is hot, add cumin and mustard seeds. Keep a lid handy. As the oil heats, mustard seeds will crackle, cover with a lid, if needed.

After a minute, add jalapeno and curry leaves, saute for 10 seconds.

Add asparagus and salt. Mix. Reduce heat to low and saute for 5 minutes.

Turn off heat, and add coconut.

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