Courtesy of The Everyday Ayurveda Cookbook

1 bunch asparagus stalks

2 cups water

1 tsp olive oil

½ cup cooked white beans

1 tsp Spring Salts

Juice of ¼ of a lemon

¼ lemon cut into 2 wedges

Freshly ground pepper to taste

Spring salt recipe

1 tbsp finely ground pink salt

¼ cup dried lemon zest

2 tbsp dried basil

1 ½ ground black pepper

¼ tsp cayenne pepper

NOTES: Canned beans work well. For the Spring Salts recipe, if you can’t find store bought dried lemon zest, you need to make this ahead to give the lemon zest time to dry. Otherwise, throw in the ingredients of the recipe to taste. Use fresh lemon zest and regular salt.