You will need:

• 2 cups peeled and diced asparagus stems (reserve tops to add separately)
• 2 tbsps pure water
• 1 tsp fresh lemon juice
• 1 tsp cumin seed
• 1/4 tsp turmeric
• 1/4 tsp sweet paprika
• Rock salt to taste (optional)
• 1/2 cup blanched sliced almonds
• 1-2 tbsps ghee
  

Heat ghee until it looks clear.

Add the cumin seed and stir briefly to release aroma and flavor.

Add the turmeric and paprika and stir once.

Add the asparagus stems and sauté for 2-3 minutes; then cook covered, stirring occasionally, until fork tender.

Add water as needed to prevent sticking.

Add the reserved tops and salt and stir for another 2 minutes.

Fold in the lemon juice and almonds and remove from heat.

Enjoy warm with a whole grain and dhal soup.

(Serves 2)