• 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


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

Recipe courtesy of with adjustments made by me!