2 cups of asparagus
1 tbsp ghee
1 pinch black mustard seeds
1 pinch cumin seeds
1 pinch cayenne
1 pinch salt
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, cumin 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 diuretic. It is balancing, tridoshic and mildly laxative. Vata can add a little more cayenne, pitta more cumin seeds & Kapha more mustard seeds.