Spicy Coconut Asparagus and Spinach


1/2 cup chopped leek
1 large clove of garlic
1/4 teaspoon salt
2-3 tablespoon ghee, clarified butter, or sunflower oil
1/4 teaspoon yellow mustard seeds
1/4 teaspoon whole cumin seeds, or a little more
1/4 teaspoon red pepper flakes
1 cup finely sliced asparagus
7 oz spinach, well washed, and chopped
squeeze of lemon
1 1/2 tablespoons unsweetened coconut, lightly toasted


Place the garlic on a cutting board, sprinkle with the salt, chop and mash it into a paste.

Heat the oil or butter in a large skillet over medium heat.  Add the cumin and mustard seeds, cover with a lid and let them toast.  Remove the lid, stir in the red pepper flakes and let cook for a minute.  Stir in the leeks and sauté until soft.  Add the asparagus and cook roughly another minute, then stir in the garlic paste and all of the spinach.  Keep stirring until the spinach starts collapsing a bit and brightens up – barely any time at all – perhaps a minute.  Finish with a bit of fresh lemon juice and the coconut.