Springtime is a season of cleansing and renewal. It is also a perfect time to lighten up the diet and remove the residual Kapha (e.g. heaviness, congestion) from winter in order to welcome new energy. Here is a great recipe to complement your springtime routine with one of my favorite vegetables of the season: asparagus!
Although asparagus is sold year-round, it is actually harvested from February to June and is at its peak (in quantity, flavor, and nutrient value) around April. Asparagus is tridoshic, which means it is balancing for all body types. It is a low-calorie, nutrient-dense food that provides us with a good amount of fiber, folate, potassium, and vitamins A, C, and K. Being a relative of the Ayurvedic herb, Shatavari, this cooling vegetable is beneficial for Pitta imbalances, reproductive health, prenatal nutrition, and lactation.
Infused with a hefty amount of ginger, turmeric, lemon, and garlic (among other ingredients), this dish will help to rev up your metabolism, boost your immunity, and even reduce symptoms of allergies and inflammation. So what are you waiting for?? Let’s get to it!!
Spicy Springtime Lemon Asparagus Subji Recipe
- Doshic Effect: Vata ↓, Pitta ↑*, Kapha ↓
- Servings: 3 to 4
- Prep Time: 10 to 15 minutes
- Cook Time: 10 minutes
*Follow the Pitta-specific modifications to make this recipe less heating and more Pitta-balancing.
- Large sauté pan with cover
- Cutting board and knife
- Measuring spoons
- 1 large bunch asparagus
- 2 tablespoons minced ginger
- 2 medium cloves garlic, minced (use 1 small clove for Pitta)
- 1 teaspoon minced serrano pepper (omit for Pitta)
- 3 tablespoons olive oil (use 2 tablespoons for Kapha)
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon brown mustard seed, whole (omit for Pitta)
- ½ teaspoon cumin seed, whole
- Pinch cayenne pepper (optional; omit for Pitta)
- ¾ teaspoon Agni Churna (substitute with ½ teaspoon turmeric if needed)
- 2 tablespoons water
- ½ lemon, juiced (use lime for Pitta)
- ⅛ teaspoon salt (pink Himalayan salt is the best)
1. Wash the asparagus well. Snap off and discard the ends by bending each spear until it breaks off. Chop the remaining asparagus spear into 1/2 to 1-inch pieces and set aside.
2. Mince the ginger, garlic, and serrano pepper and set aside.
3. Heat the oil in a large sauté pan over medium heat. Once hot, add in the black pepper, brown mustard seeds, and cumin seeds. Sauté over medium heat for 2 minutes, stirring frequently.
4. Add in the ginger, garlic, and serrano pepper. Continue to sauté for 1-minute stirring frequently.
5. Add in the cayenne pepper (if using) and the Agni Churna. Sauté for an additional 30 to 60 seconds, stirring constantly.
6. Add in the asparagus and stir well until each piece is evenly coated with the spice mixture. Continue to sauté over medium heat for 2 minutes, stirring every 30 to 45 seconds.
7. Add in the water, stir, and cover the pan for an additional 2 minutes. Stir every 30 to 45 seconds.
8. Turn off the heat, but keep the pan over the hot burner. Add in the lemon juice and salt and stir well.
- Serve over a plain bowl of mung dal (my personal favorite!) or any dal or kitchari recipe
- Serve over a bowl of rice (basmati, brown, red), quinoa, buckwheat, or millet
- Serve over chapati or roti
- Enjoy as a small dinner or healthy snack, all on its own!