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Asparagus and Courgette with Basil Sauce
Springtime – asparagus season! The first batches of this ‘royal vegetable’ are already being harvested. So how about an asparagus dish with courgette and fresh basil in a savoury cream sauce for Easter? It’s not just a treat for the taste buds. According to Ayurveda, asparagus has a strong Kapha-reducing effect, making it just the thing at this time of year. What’s more, it’s easily digestible, low in calories, packed with essential nutrients – and incredibly delicious.
For the asparagus and courgette dish, peel the asparagus, trim the ends slightly and cut into pieces about 3 cm long. Wash and trim the courgettes, then chop them into rough cubes. Remove the basil leaves from the stalks and chop them coarsely.
Melt the ghee in a saucepan. Add the flour, nutmeg, pepper, cream and basil. Purée the mixture until smooth, then bring to the boil briefly. Thin the sauce slightly with a little water from the other saucepan and leave to simmer gently for a while.
Once the asparagus is tender, arrange the vegetables on a plate and pour the sauce over them.
Source: ‘Cooking According to Ayurveda’ by Dr Karin Pirc
