 Asparagus are high in nutrients like vitamin K (the blood clotting vitamin), folate (good for pregnant women), thiamine (vitamin B1), vitamin C, and many more. It is a natural diuretic and for that reason is a tonic for the urinary tract - very beneficial for people who suffer from UTI's - and an ideal food for spring when we might suffer from winter puffiness. It is considered an aphrodisiac. Vata types need to be moderate with this vegetable. Kaphas can eat lots of it.
I have been eating this recipe a lot lately, now that asparagus are back in season... Ingredients: 1 lb asparagus, rinsed and the hard ends broken off (of course you can cut them off as well, but I like to break them, because then you automatically snap off the part that is too hard to eat). 4 oz sliced crimini mushrooms half of a large onion, thinly sliced 2 tablespoons of ghee salt to taste juice of a half Meyer lemon fresh black pepper Preparation: In a large skillet, melt the ghee on a medium flame. Add the sliced onion, sauté for a minute, then add the sliced crimini. Sauté together for another two minutes. I cut the asparagus in half to make it easier to move them around the pan, but you can leave them whole. Add them at this point. Mix them with the onion/crimini mixture, add a little salt, then cover and lower the flame. Let them cook for about five minutes. Then add the lemon juice and test an asparagus to see if it is cooked. Based on that you can cook them a little longer with the lid back on, or serve.
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