Asparagus with Mung Sprouts and Pumpkin Seeds


By  on May 9, 2015

Asparagus has soothing and balm like effect on the digestive and urinary tract. It builds the strength, is easy to digest and a tridoshic (useful for all constitutions) food.

It is useful for eliminating water retention problems, and puffy eyes in the morning. It has astringent properties which help to tone the skin.

Asparagus has blood purifying properties and helps drain the lymphatic system (rasa mala). It also helps remove Ama or metabolic toxins.

Green asparagus is rich in potassium, calcium, vitamin C, and folic acid. Mung bean sprouts are a source of vitamin C, iron and calcium.

Sprouts in general promote Sattva guna (purity), by uplifting the mind.

Asparagus is in season and I love to experiment with this amazing vegetable.

This refreshing salad can be eaten as a meal by itself or with a khichari, rice pilaf, or quinoa.

Serves 4


  • A bunch of asparagus, cut to desired length
  • Handful of  mung sprouts
  • Handful of pumpkin seeds
  • 1 T coconut oil
  • 1 T lemon Juice
  • 1/2 T crushed black pepper
  • Salt to taste


  1. In a medium wok, heat coconut oil, add black pepper. Fry for a minute.
  2. Add asparagus and salt. Mix well and cook only for 2 minutes. Asparagus should remain crispy.
  3. Add lemon juice, toss again.
  4. Remove from heat. Let cool for a few minutes.
  5. While still warm, Add mung sprouts and pumpkin seeds.
  6. Mix well. Let cool completely.
  7. Serve at room temperature.

Note: Please use organic if possible.



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