- ½ cup mung beans
- 1 ¼ cup filtered water
- [/br]1 tablespoon extra virgin avocado oil
- 2 green onions, sliced
- 2 green garlic, sliced
- 1 tablespoon ginger, minced (peeled if not organic)
- 1 organic cayenne pepper, sliced (optional)
- 2 pounds asparagus, chopped
- sea salt, to taste
- black pepper, to taste
- 4 radishes, sliced
- handful cilantro, chopped (optional)
- couple nasturtium leaves, chopped (optional)
- 2 lemon wedges
- Bring 1 ¼ cups water to a boil in a small saucepan. Once boiling, add mung beans. When the water returns to a simmer, turn the heat down to low, cover, and let simmer for 40 minutes until the mung beans are soft and the water has been absorbed. Drain any remaining water, season with salt and pepper, then set aside.
- Heat avocado oil in a medium cast iron skillet. Once hot, add green onion, green garlic, ginger, and cayenne. Sauté a few minutes until pepper is starting to soften. Add asparagus and sprinkle with salt and pepper. Sauté, stirring occasionally, for 5-10 minutes until asparagus is bright green and tender. Do not overcook.
- Divide mung beans between two bowls. Add asparagus mixture, then top with sliced radishes, cilantro, and nasturtium. Serve with a wedge of lemon to squeeze over top.
can’t find green garlic? // 1 clove of minced garlic
nightshade-free // omit cayenne