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Ayurveda Recipe: Asparagus & Millet Medley


In Ayurveda we are taught that an excess of elements begin to accumulate just prior to the season in which we are going.  In March, we can begin to accumulate an excess of earth and water, known as kapha dosha.

With spring—or kapha season—just around the corner, it makes perfect sense that we might start to notice feelings of heaviness and bloating build up.  But if we allow Mother Nature nature to guide us in the right direction with diet and lifestyle, we can “go with the flow” and not get bogged down at this time of year.

When it comes to eating asparagus, going with the flow is literally what happens!  Asparagus is famous for being a diuretic and what better quality to possess at this time of year to rid the body of excess water.  It has an affinity for moving energy downward to encourage the flow of urine.  It also provides vitamin C, vitamin K, folate, and potassium.

Typically, you’ll find green asparagus in your grocery store but there is a small window of time where you might be lucky enough to find white asparagus imported from Europe.  White asparagus has a bit more refined flavor compared to the grassiness of green asparagus.

From the Ayurvedic perspective, millet is considered heating, dry, and light, making it the perfect pairing to asparagus at this time of year.


Serves 4

1 bunch asparagus peeled and cut into one inch pieces, tips reserved
2 C hot vegetable broth
1 C millet, soaked overnight and rinsed
2 Tbsp ghee
1 Tsp each of “The Fab 5”—ground cumin, coriander, fennel, ginger, and turmeric
1/2 Tsp. mineral salt
Lemon or lime wedges and chopped cilantro for garnish

  1. Steam the asparagus adding the tips at the end for about one minute because they take less time to cook than the rest, set aside.
  2. Melt the ghee in a medium pot, stir in the cumin, coriander, fennel, ginger, and salt and simmer for a minute or so, until fragrant.
  3. Add the millet and stir to coat well with the spiced ghee.
  4. Stir in the vegetable broth, bring to a boil and then, cook covered on low to medium heat until most of the broth has been absorbed but not too dry. (the millet won’t take long to cook because it has been soaked)
  5. Turn off the heat, stir in the turmeric and asparagus.
  6. Transfer to a serving dish, sprinkle with cilantro.

Serve with lemon or lime wedges.