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Name of the recipe - Spicy Sautéed Asparagus


Spicy Sautéed Asparagus

2 cups (or about 3/4 pound) asparagus

1 tablespoon ghee

1 pinch black mustard seeds

1 pinch cummin seeds1 pinch cayenne1 pinch salt

Method of Preparation

Clean the asparagus well and remove the tough ends. Cut across the spears once, cutting them in half. Heat a shallow saucepan and put in the ghee, mustard seeds, cummin seeds and cayenne. Let the seeds pop and add the asparagus and salt. Sauté, stirring gently, for 4-5 minutes. Cover, take off the heat and let it sit on the back of the stove for a few minutes.


Asparagus is astringent, sweet, cooling and a diuretic. It is balancing, tridoshic and mildly laxative. Vata can add a little more cayenne, pitta more cummin seeds and kapha more mustard seeds.