Ingredients
- 2 tablespoons of ghee or coconut oil
- 1 tablespoon of curry powder (adjust heat to your dosha)
- 1 bunch of fresh asparagus, trimmed
- 1 tablespoon of freshly squeezed lemon juice
- 1⁄2 teaspoon of sea salt or kosher salt
- Zest of 1 lemon
Method
Heat ghee in a pan over medium heat until it shimmers.
Introduce curry powder to the ghee, allowing its aromatic essence to bloom for 1 to 2 minutes.
Incorporate the trimmed asparagus and lemon juice, cooking until tender yet retaining a delightful crispness, approximately 3 minutes.
Sprinkle with sea salt and garnish generously with lemon zest before serving.
Customization Tips
-
Vatas:
Seeking additional flavor complexity? Enhance the dish with a splash of balsamic vinegar.
-
Pittas:
Exclude curry powder and substitute with cooling spices like dill for a refreshing twist.
-
Kaphas:
Elevate the dish's intensity by incorporating a chili or minced fresh ginger for a spirited kick.
Timesaving Insight
Maximize efficiency by delegating household tasks to professionals like handymen or errand runners. While it may seem like an unnecessary expense, consider the invaluable gift of time saved, allowing you to focus on more pressing matters on your agenda.