Green asparagus with sun dried tomatoes and parsley

Community Spring Cleanse 2015.

 

Asparagus is a really beautiful vegetable. At this time of year we can eat so much of it, that is enough for the rest of the year. It is a truly spring time veggie: it is sweet-bitter in taste with refreshing effects. Asparagus is a watery vegetable and is able to nourish the fluids of the body/the bodily fluids. It has cleansing properties and tones up the excretion. It directs the energy downwards, so it is just the perfect vegetable to be part of the spring diet.

 

Green asparagus with sun dried tomatoes and parsley

(Serves 4 as a main dish)

  • 1 kg asparagus, washed and cleaned (Earth) – if you can get really nice green asparagus, you only have to cut the ends)
  • 10-12 sun dried tomatoes (Earth), cut into thin slices
  • 4-5 tbsp. good quality olive oil (Earth)
  • 1 big bunch of parsley (Wood), washed and cut
  • 1 tbsp. good quality salt (Water)
  • juice (Wood) and grated zest (Fire) of ½ lemon
  • 10 freshly ground coriander seeds
  • 5 freshly ground red pepper (Metal)
  • 100 g walnut, toasted (Earth/Fire)

If not as part of the spring cleanse:

            150 g feta or goat cheese (Fire, Metal, Water)

  1. Pour some water or stock in a heavy iron skillet, warm it up, and put the asparagus in it. Cover and simmer it for 10 minutes.
  2. In the last 2 minutes, add the salt and the dried tomatoes. Cover it again.
  3. Season it with lemon juice, the grated lemon zest, freshly ground coriander seeds and red pepper.
  4. Serve it with lots of parsley and some toasted walnut or cooked beluga lentils or goat cheese. Jasmine rice or quinoa goes very well with it.