• 2 small shallots finely chopped
  • 1 large clove of garlic minced
  • 1 tsp coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon whole cumin seeds
  • 1/4 teaspoon red chili powder
  • 1 cup chopped asparagus (2 inch segments)
  • 10 cups baby spinach
  • squeeze of lemon
  • 1 & 1/2 tablespoons unsweetened coconut, lightly toasted
  • sea salt to taste


  1. Heat coconut oil in large skillet over medium heat
  2. Add the mustard seeds and cumin seeds, cover with a lid, and let them toast a bit
  3. Remove the lid, stir in the red chili powder and saute for a min
  4. Stir in the asparagus and let it cook for 3 another minutes
  5. Then stir in the garlic and shallots and cook for another 2 min
  6. Add spinach and keep stirring until the spinach starts to wilt a bit collapsing a bit, turn off stove
  7. Squeeze a bit of lemon and sprinkle the coconut on top

Prep Time and Cook Time: 20 min

Serves: 4