Asparagus & Radishes with Fresh Mint & Miso-Yogurt

Asparagus & Radishes with Fresh Mint & Miso-Yogurt


Serve as a side dish.

  1. Gently heat oil and ghee in a large frying pan and when warm, add the salt, pepper & spices to release their aromas.
  2. Now add the asparagus and turn for around 4 minutes, then add the radishes and gently caramelise for a further 4 minutes, tossing occasionally, with all the veggies touching the pan.
  3. When the veggies are ready, remove from heat and place prettily on a plate. Scatter the mint leaves & spoon over a little of the flavoured oils and spices.
  4. Whisk the white miso paste and yogurt together in a bowl and then spoon some around the warm veggies.


This recipe has been kindly supplied by LAURA BRIDGE.
Laura has been a professional chef for 30 years and has since studied Ayurvedic principles of cooking.

You can reach Laura at: Laura
And on social media using the links below.


  • 1 splash extra virgin olive oil
  • 1 tsp ghee
  • Mineral salt - to taste
  • Freshly ground black pepper, to taste
  • Pinch of hing
  • Pinch of mustard seeds
  • Pinch of ground coriander seeds
  • 1 handful radishes, cut into wedges
  • 1 small bunch asparagus
  • Fresh mint leaves to scatter
  • 1 tsp white miso paste
  • 1 heaped tbs thick Greek yogurt

Top Tip

Radishes are seasonal from May to October in UK (Bitter and Pungent)
Asparagus from Late May to late June (Sweet & Astringent)

Ayur ~ Life. Veda ~ Science or Knowledge.