How to Make Asparagus with Mustard & Tarragon
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SERVINGS:
3
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PREP TIME:
5 MINUTES
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COOK TIME:
15 MINUTES
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SKILL LEVEL:
EASY
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INGREDIENTS
SKILL LEVEL: EASY
1 tbsp | |
2 tsp | |
2 tsp | |
2 c | |
1/2 whole | |
1/4 tsp | |
1/4 tsp | |
2 pinch | |
PREPARATION OF THIS HEALTHY RECIPE
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.
How Does This Ayurvedic Recipe Improve Wellness?
CLINICAL AYURVEDIC REVIEW
Earthy, crunchy asparagus brightens your plate with its declaration of springtime. Drizzled mustard sauce awakens you 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.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances.
With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you.
Disease results from diets and lifestyles that are incompatible with your nature.
By eating a personalized diet matched to your body, you experience optimal health.
See How it Works.