By Ania Robertson
Delicious side dish
Sautéed asparagus is my favorite, quick side dish that can finish off almost any menu. It is especially handy when you are making a complex main dish that is time-consuming and you need an easy recipe to complete the meal. Also, asparagus complements many legumes, vegetable entrées and salads.
I like to sauté asparagus with cumin and coriander, a classic Ayurvedic pairing that balances the digestive fire called agni. This cumin-coriander Ayurvedic combo can turn any vegetable from bland to intriguing. The duo can simply enhance more of the American-style herbs such as fresh basil or rosemary.
This quick-cooking, waterless method will preserve the fabulous nutritional content and antioxidant power of asparagus. Asparagus is a very good source of fiber, folate and vitamins A, C, E and K, as well as chromium, which enhances the ability of insulin to transport glucose from the bloodstream into cells. It is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
1 bunch of asparagus
1 Tablespoon sunflower oil
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch cayenne pepper, powder
1 pinch salt
Wash asparagus, and cut off the woody ends.
Heat the oil in a pan, over medium-high heat.
When the oil is hot, but not smoking, sprinkle the pan with cumin, coriander and cayenne. Add asparagus and salt. Sauté for 1 minute.
Turn the heat to medium. Cover the pan and cook till tender, about 10 minutes (thicker asparagus requires longer cooking, just check with a fork).
Remove from the pan when asparagus is still tender, do not overcook!
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.