Asparagus with Parsley (and a kick)

Asparagus is easy to cook in a variety of ways – asparagus tastes great steamed, stirfried, broiled, or grilled.  One of my favorite ways to have asparagus is tossed with oil and salt and broiled in the oven for 10 minutes.  But on this occasion, I decided to steam the green stalks and toss them with a simple dressing.

Ayurveda Stats… Asparagus is sweet, bitter and beneficial to the reproductive system for men and women.  Asparagus is a tri-doshic vegetable.  It harvests in the spring (though it has a longer season in California), and thus is a particularly great kapha-pacifying vegetable.  

Snap-trick – snapping the stalks is preferable to chopping (and fun).  Snap off the ends.  Then if you don’t want to cook them long, but prefer more biteable sized pieces, snap the stalks where they break easily.


  • 1 bunch asparagus, ends removed and snapped in 1/2
  • 1 head Flat leaf parsley, chopped
  • Olive oil
  • Sour element – lemon, lime or apple cider vinegar
  • Salt
  • Black or White Pepper
  • The “kick” – optional – a few dashes of green tobasco sauce
  1. Place the snapped asparagus in a steaming basket over boiling water & cook until cooked through but still firm (time depends on the stalks and can vary from 5-10 min)
  2. While stalks are steaming, mix the remaining ingredients in a bowl – about 1 part sour element to 2 parts oil, salt, pepper and tobasco to taste and stir in the parsley.
  3. Toss the asparagus with the dressing.
I think green things go great with orange… so you might enjoy this spicy and sour dish with sweet potatoes, carrots or squash.  I served it with sesame carrots and skillet cornbread.

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