This fresh, flavorful salad has the zing of roasted lemon. When shopping, look for asparagus tips that are tightly closed and firm. White asparagus, traditionally grown in Europe in a light-deprived plot, was once seen as a tender delicacy. In my experience, the U.S. version tends to be tougher and less tender. Go green instead, for better taste, texture, and more nutrients.
- 2 tablespoons olive oil, divided
- 1 pound of asparagus, ends trimmed
- 1 large organic lemon, thinly sliced, seeded
- 1 small onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper to taste
- 1/8 teaspoon cayenne
- 1/2 pound watercress
- 1/2 pound baby spinach or arugula
In a large non-stick skillet, heat one tablespoon of the olive oil over medium heat. Add the asparagus, and reduce the heat to medium-low. Cook 4 to 5 minutes, turning the spears occasionally, until the asparagus begins to soften and brown slightly. Transfer to a plate.
In the same skillet, add the remaining olive oil and place over medium-low heat. Add the lemon slices and onion. Season with salt, pepper, and cayenne. Cook 3 to 4 minutes until the lemons begin to brown and give off their liquid and the onions begin to soften. Serve over the watercress and baby spinach or arugula immediately.
For Vata: Swap the arugula for beet greens.
For Pitta: Remove the cayenne.
For Kapha: No add-ins required! This recipe is just right.
(Serving 3 cups) 129 calories, 5 g protein, 11 g carbohydrates, 4 g sugars, 7 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 217 mg sodium
Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.