Asparagus Saffron Risotto with Lemon works best as an early summer blood purifier. Both saffron and asparagus are diuretics with blood purifying properties, useful for purging any remnants of spring congestion from the lymphatic system.

Saffron brings a healthy glow to the body. It is a nourishing purifier that invigorates and moves the blood while cooling it. Saffron's circulatory properties are useful in Pitta disorders with blood stagnation, including inflammation, arthritis, acne, and hepatitis. It improves eyesight and enhances digestion. Saffron's blood moving qualities are particulary desirable among herbs that stimulate the release of oxytocin, the "tend and befriend" hormone, supporting saffron's use as an aphrodisiac when combined with milk and ghee. Click here for more information on saffron.

Asparagus is cooling, demulcent and astringent. Demulcent means that asparagus has a slightly 'slimy' effect, which serves to coat and soothe mucus membranes. These qualities altogether pacify Pitta dosha and soothe Vata. Asparagus is high in potassium and saponins. Both are diuretics good for Kapha, making asparagus tridoshic. An acidic substance called asparagine produces an acetone smell in the urine after eating. It's astringency helps tone lax blood vessels. Asparagus is also easy to digest. As a cooling diuretic, like saffron, it purifies the blood.

A romantic, luxurious late spring dish perfect for a picnic, Asparagus Saffron Risotto with Lemon is traditionally garnished with a touch of Parmesan cheese. Serve alongside cilantro lassi and ginger dal for an ideal Ayurvedic meal.

2 c	Asparagus
1/4 tsp	Black Pepper
1 tsp	Cumin
2 tbsp	Ghee
1/4 whole	Lemon
1 c	Risotto
1/8 tsp	Saffron
1/2 tsp	Salt (Mineral Salt)

Grind saffron with a mortar and pestle. Place a few drops of water and continue grinding until saffron is completely dissolved. Let sit ten minutes.

Meanwhile, in a separate pot bring 1 quart of water to a boil and set aside. Clean and dice asparagus. Sautee the cumin seeds in ghee in a large pot. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown. Sautee for an additional 30 seconds. Add 1c of boiling water and lower heat to a simmer. Continue adding 1c of boiling water from the other pot every five minutes.

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I love this recipe,nice and easy to prepare and tasty.For a vegan version I like to substitute ghee with organic coconut oil;)