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About the Author: John Immel, Asheville, NC

Asparagus with Mustard & Tarragon

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(5.00 out of 5 stars) 4 reviews
Asparagus with Mustard & Tarragon Ayurveda Recipe
Vata pacifyingPitta aggravatingKapha pacifyingDigestive Effects Help
HotDry
BitterPungent
Experiences:
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
Diaphoretic, Diuretic
Effect: Prana, Rajasic, Alkalizing
Meal: Lunch-Dinner
Recommended for: Spring
Type: Vegetables
Style: Western
Occasion: Cleanse, Dinner-party
Color: Green, Yellow

Servings: 3
Prep Time: 5 minutes
Cook Time: 15 minutes
Pharmacological Effects
About Pharmacological Effects
The list of actions below have not be approved by the FDA and should not be used to treat a medical condition.
DetoxicantBurns-ToxinsDigestive
VasodilatorCarminativeAntimicrobial
Cardiac-TonicAntipoisonousAntiplatelet
Is Asparagus with Mustard & Tarragon Good for Me?
Find out by taking this free, easy quiz. You'll learn your body type, and whether Asparagus with Mustard & Tarragon is a good fit for you. Time to complete: approximately 1 minute.

ayurvedic perspective

Earthy, crunchy asparagus brightens your plate with its declaration of springtime. Brightly pungent mustard sauce drizzled over the defiant spears wakens your tastebuds and opens your nose with its spicy attitude. Aromatic and earthy, tarragon adds a layer of rustic complexity to entice the palate. What a dish for spring!

Is there any vegetable that trumpets the arrival of spring more than asparagus? The first sign of asparagus at the farmers' market brings sighs of delight, as well as a competitive rush to bag the treasured stalks. The bright green spears are an equal favorite at the Passover and Easter tables, and evoke memories of celebration and unfurling spring flowers. This recipe will also be welcome at a banquet celebrating the spring equinox, a highlight in a richly green seasonal festivity.

Feel Light and Ready for Anything!

Black pepper, mustard, and tarragon supply pungency to this preparation, perfect for kick-starting and supporting the digestive process. Lemon juice and olive oil, both essential components of seasonal gall bladder cleanses, boost the body's natural inclination for springtime detoxification.

Lost Your Appetite?

It is natural to lose the appetite for several weeks in late February and early March. As the heaviness of winter gives way to the lightening of springtime, you may crave fresh spring greens and simpler foods. It's okay to eat less during these periods, as the body gets its energy by metabolizing the winter fats that insulated your skin. If you observe the seasons in your diet, you will notice that springtime's harvest matches the desire for bright, light greens.

Purifying the Blood

As the body starts to dissolve fats in the spring, the blood thickens and congeals because with excess oiliness. Tarragon is a warming, bitter herb that thins and purifies the blood, flushing out sluggish, stagnant winter blood and replacing it with fresh spring blood. Asparagus and tarragon are both diuretics that help to flush water weight, eliminating puffiness in your skin.

Relief for Your Frustrated Gall Bladder

As the seasons change, you might feel a sense of being stuck or frustrated, emotions that are rooted in a congested gall bladder. As the blood thickens, so does the bile in the gall bladder, obstructing the natural cleansing process. Flushing the gall bladder in late winter is an traditional strategy to prevent gall bladder attacks and relieve frustration. Lemon juice, olive oil, and the bitterness of tarragon all help to cleanse the gall bladder and get those juices flowing.

Energetic and Light on Your Feet

Lemon zest, black pepper, and tarragon are all strong, warming digestives that promote lightness during a heavy, watery time of year.
Weights & measures

ingredients

2 cAsparagusVata aggravatingPitta pacifyingKapha pacifying
1/4 tspBlack PepperVata pacifyingPitta aggravatingKapha pacifying
1/2 wholeLemonVata pacifyingPitta aggravatingKapha pacifying
2 pinchLemon ZestVata aggravatingPitta pacifyingKapha pacifying
1 tbspMustardVata pacifyingPitta aggravatingKapha pacifying
2 tspOlive OilVata pacifyingPitta aggravatingKapha aggravating
1/4 tspSalt (Mineral Salt)Vata pacifyingPitta aggravatingKapha aggravating
2 tspTarragonVata pacifyingPitta aggravatingKapha pacifying

preparation

1. Break the hard bottoms from the asparagus stalk and discard.

2. Roast the asparagus on medium heat in one teaspoon olive oil for five minutes, or until edges begin to brown.

3. Asparagus should be served crispy on the outside, and slightly crunchy on the inside. Undercooked asparagus is too crunchy, while overcooked asparagus is too mushy.

4. Optional: Add roasted tomatoes to the mix.

5. Combine the lemon zest, juice, tarragon, Dijon mustard, and remaining olive oil into a sauce, blending in a food processor. Drizzle over roasted asparagus and toss gently to coat. Serve.

About the Author

John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.

John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.

John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.

Comments & Impressions of 'Asparagus With Mustard & Tarragon'

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(5.00 out of 5 stars) 4 reviews

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Love asparagus! This sounds wonderful.

- Marianne Zoricak, Milpitas, CA, 03-06-13 (Reply)
I made this tonight but was out of tarragon so I substituted dandelion greens. I am not sure of the ayurvedic properties, but it was delicious!! My kid even liked it.
- Naomi, 03-06-13 (Reply)
Two things..I loved the asparagus sauted in olive oil rather than steaming. I added chopped sundried tomatos. The tarragon mustard sauce is so quick and easy to whip up (no cooking), and so delightful I will double the recipe next time. It was also good with the asian chicken I served and I will use it on poached eggs.
- Sally, St. louis, MO, 04-07-13 (Reply)
Fresh or dried tarragon?
- Electra Poulos, 03-21-14 (Reply)
Fresh is wonderful but dried if that is all you have.
- David McKaig, Swannanoa, NC, 03-21-14 (Reply)
Yummy and beautiful colors, too... especially since I roasted halved cherry tomatoes with the asparagus. The flavors are strong and fresh. Very satisfying.
- Lee DeYoung, Madison, WI, 05-05-14 (Reply)
yummy in my tummy :)
- Simona, 05-22-14 (Reply)

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Browse recipes and hundreds of other ingredients on this extensive educational website. Joyful Belly helps people confidently choose food that restores their healthy glow, using the ancient technique of Ayurveda. Our extensive collection of online recipes, ingredients, and articles makes health easy. To get started, take the free dosha quiz to find your Ayurvedic body type.

What is Ayurveda?

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