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

Serves 4

Related Topics

Amadea Morningstar

Amadea Morningstar

Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit  

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