Steamed Asparagus with Ghee and Lemon
Preparation time: 15 minutes, concurrent with the rest of the meal. Good for all seasons, especially good in season. Sattvic; calms all doshas.
1. Wash and snap off the bottoms:
1 lb. fresh asparagus spears
2. Bring to a boil in an iron skillet:
1 c. water with a pinch of salt (optional)
3. Add the asparagus, cover and cook until tender, less than 10 minutes.
Drain, place in a serving bowl, and dress with
1 Tbsp. ghee
Juice of 1⁄2 of a fresh lemon
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit www.AyurvedaPolarityYoga.com.