Category Archives: Asparagus

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Easy Spring Salads that Transition to Summer

Honoring the abundance of asparagus with a new recipe each spring is a Sacred & Delicious blog tradition—and today I offer you a flavorful and colorful White Bean and Asparagus Salad. As with many of my recent recipes, this recipe is open to variation. (See my postscript below if you’re looking for more asparagus recipes.)

Here are some easy variations you can make to this recipe:

  • For readers who shy away from beans, you can switch out the beans with quinoa or rice and still have a tempting dish.
  • Serve it as a side dish with a bowl of soup for a complete meal, or just eat lots of bean salad! I suggest either my recent recipe for Sweet Potato and Spinach Soup or my favorite summer Carrot Soup, which you can find in Sacred & Delicious: A Modern Ayurvedic Cookbook.
  • If you don’t like cilantro, the salad will be equally delicious with fresh basil or dill.
  • Adding mint made the dish sing for me but the recipe still works well without it.
  • If you avoid garlic, substitute fresh ginger.
  • Serve it warm or cooled, whatever suits your taste—though I think it’s best when just a little warm or room temperature.
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Springtime Asparagus Side Dish

Happy spring, dear readers, and welcome again to the organic asparagus that can be found in abundance in March and April—in grocery stores, if not in your garden! My annual recipe addition to welcome spring always centers around asparagus, and this year’s installment includes a simple and delicious sauce for grilled or pan-seared asparagus. It’s perfect with any meal and ideal for Passover. The best part is that it’s fast, easy, and delicious! It’s also vegan and gluten-free.

I made the sauce with blanched almonds, as these are the preferred nuts, according to Ayurveda. They are lighter and easier

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Spring Side Dishes

As fresh organic asparagus come streaming into our Carolina markets during March and April, they often awaken my creativity, sparking a quest to develop a new recipe for these divine green spears. Today, let me introduce Asparagus with Leeks and Shiitake Mushrooms.

This is a simple dish of steamed asparagus with sautéed leeks and shiitakes. I added the shiitakes because they’re delicious—and also because they’re known to improve immunity.This year our pollen levels have hit record levels, and many people have succumbed to head colds because their immune systems were weakened by allergy season. So, in years to come, I’ll remind readers to pull out this recipe at the beginning of spring!

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Fun Food: Vegan Asparagus Wraps

You may recall that I promised a new asparagus recipe still in its gestation period. Today I’m delivering it: Vegan Asparagus Wraps. What I love most about these wraps is that, in my humble opinion, they fit into the category of fun foods. Children (or adults) who say they don’t like vegetables may just try something new if it looks like it might be fun to eat—and anything in a wrap looks like it’s hiding a secret treasure.

Cook the asparagus until just tender, and you’ll hear a crunch with every bite, which creates a pleasure sensation. Crunchy food involves all five senses—you see it, smell it, touch it, taste it, and hear it—amplifying the pleasure explosion in your mouth. (For this reason, I suggest that you buy stalks of a medium thickness rather than the pencil-thin spears, which can

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Seven-Minute Sides: Sautéed Asparagus

Need a quick side dish to finish off a meal with perfection? Enter sautéed asparagus, my favorite side to accompany almost any menu. It comes in especially handy when you’re making a complex main dish that is time-consuming and you need an easy recipe to complete the meal.

With organic asparagus still in abundance around much of the country, I’m offering this recipe as a follow-up to last month’s asparagus soup. Asparagus complement many menu centerpieces, from legumes, vegetable entrées and casseroles to more omnivorous fare. You can add asparagus to a salad for panache. Surprise your beloved with asparagus in a goat-cheese or all-veggie sandwich.

I call this recipe a seven-minute side,* but if you buy pencil-thin asparagus they will cook in three minutes! If you buy the extra-thick stalks, the dish could take as long as 10 minutes, but that’s prep to plate.

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Welcome Spring with Asparagus Soup

Magnificent spring! O, how we welcome your abundant blessings! For my toast to spring I offer you, dear readers, this easy Asparagus Soup recipe, a sneak-peek from Sacred & Delicious: A Modern Ayurvedic Cookbook.  It’s still cool enough during these early spring nights to enjoy the warmth of  a delicate vegetable soup, though this is one of the few vegetable soups that I also enjoy at room temperature on a warm day.

When I initially crafted this recipe, my intention was to make a creamy soup, but the asparagus smelled so good before I added milk that I served it dairy-free and have ever since.  If you’re accustomed to dairy and think you’ll miss real cream, I suggest that you try adding a swirl of whole coconut milk for a sensual flourish when you serve the dish to your grateful guests.

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