I’m currently on a journey through the wonderful resource book “EAT.TASTE.HEAL – An Ayurvedic Guidebook and Cookbook for Modern Living”. One recipe that I’ve particularly enjoyed this winter is the Steamed Asparagus & Bok Choy with Tahini and Tarragon Sauce. It’s really quick to make so it’s a perfect addition to a meal for all of you busy business professionals to squeeze into your schedule.
This recipe is also great for those of you with an Ayurvedic dosha (constitution) of Vata. If you don’t know what your dosha is, there is a good questionnaire on the site related to the book here http://www.eattasteheal.com/ETH_dosha.htm
For Pitta dosha, substitute mint for the tarragon.
For Kapha dosha, add ½ tsp. mustard powder and a tiny pinch of cayenne pepper.
Steamed Asparagus & Bok Choy with Tahini and Tarragon Sauce
1 bunch asparagus, trimmed and cut into bite-sized pieces
4 stalks baby bok choy
For the sauce
2 Tbsp. chopped fresh tarragon leaves or 2 teaspoons dried tarragon
2 Tbsp. tahini
3 tsp. grated fresh ginger
½ tsp. paprika
2 tsp. lemon juice
1 ½ tsps. brown rice syrup or maple syrup
Bring water to a boil in a steamer or in a saucepan with a steamer insert. Add the asparagus and bok choy, cover, and steam until the vegetables are just tender when pierced with the tip of a small, sharp knife, approximately 5-10 minutes depending upon the thickness of the asparagus.
While the vegetables are steaming, prepare the sauce. Place all the sauce ingredients in a mixing bowl. Whisk until smooth.
To serve, arrange the hot vegetables on a serving platter. Pour the tarragon sauce over them.