Herby Spring Asparagus

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In March we welcome in the liver season. As we transition towards spring, you may have noticed your body waking earlier, a few more birds chirping, your brain daydreaming of beautifully bold colored vegetables from the farmers market…subtle energies awakening again.
From a Traditional Chinese Medicine (TCM) Perspective spring is related to the liver, or wood element. This Five Element perspective provides us with a special lens to view the seasons. This lens provides insight and wisdom on how to care for our bodies and brains throughout the ever shifting seasons. Our body's requirements in August are quite different from January for example.
During liver season our bodies appreciate a higher ratio of plant based foods, herbs and sour foods like pickles, lemons, sourdough bread and leeks. Think green! The season asks us to keep things moving if able. Practices like dancing, hiking, playing with your kiddos and yard work are welcomed. It’s best to wrap up any dinner or snacking a couple hours before bed and to avoid overeating foods that stress the liver like caffeine, alcohol and sugar.
Finding outlets to nourish emotional health is also wise. Our emotions impact every aspect of us, even our organs. Journaling, seeking out counseling, stretching (especially twists), regular acupuncture and practicing deep breathing all support our liver health (which supports our emotional health)!

Photo by Photo by Alisa Golovinska

Roasted Asparagus with capers and herbs

Ingredients:
1 lb Asparagus (woody ends removed)
3 tbsp ghee
salt and pepper
2 garlic gloves chopped fine
1/4 cup of sliced or slivered almonds
3 tbsp capers
1/2 cup of chopped dill
1/4 cup of chopped flat parsley
1/4 cup of chopped currants (optional)

  1. Mix asparagus with 1 tbsp of ghee or healthy oil of choice. Add salt and pepper. Arrange on a large baking sheet aligned with parchment paper. Roast for 5 minutes. Remove from oven. Mix in chopped garlic, continued to roast for 3-6 more minutes until garlic is golden brown and asparagus is soft, beginning to brown in places (being mindful to not over bake).

  2. Place remaining ghee into small saucepan and place over medium/high heat. Stir in slivered or sliced almonds, stirring frequently until almonds are golden brown. Pour over asparagus evenly.

  3. Mix in fresh capers, chopped dill, parsley and currants.


Serve warm next to white fish, chicken or tempeh.
(this recipe was adapted from Ottolenghi; Simple)