Mung Bean and Asparagus Extravaganza

This mung bean and asparagus extravaganza is a quick and easy dish that's perfect for a light lunch or dinner. The mung beans are cooked in vegetable broth until tender, then combined with sautéed asparagus, red onion, and cilantro. The dish is seasoned with cumin, salt, and pepper, and served immediately.

Mung beans are a type of legume that is native to India. They have been cultivated for centuries and are now grown in many parts of the world. Mung beans are a good source of protein, fiber, and vitamins. They are also relatively low in calories and fat. Asparagus is a spring vegetable that is high in vitamins A, C, and K. It is also a good source of fiber and folate. Asparagus is a versatile vegetable that can be eaten raw, cooked, or grilled. This recipe for mung bean and asparagus extravaganza was inspired by a dish that I had at a vegetarian restaurant in San Francisco. The dish was simple, but it was so flavorful and satisfying. I decided to recreate the dish at home, and I've been making it ever since. I love this dish because it is quick and easy to make, and it is also very healthy. The mung beans and asparagus are both packed with nutrients, and the dish is low in calories and fat. I also love the flavor of the dish. The cumin, salt, and pepper give the dish a warm and savory flavor, and the cilantro adds a fresh and herbaceous note.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup dried mung beans
• 2 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse the mung beans and add them to a medium saucepan with the vegetable broth.
2. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
3. While the beans are cooking, heat the olive oil in a large skillet over medium heat.
4. Add the asparagus and red onion and cook until the asparagus is tender and slightly browned, about 5 minutes.
5. Add the cumin, salt, and black pepper and cook for 1 minute more.
6. Stir in the cooked mung beans and cilantro and cook for 2 minutes more.
7. Serve immediately.

Why It Works

• The mung beans and asparagus are both cooked until tender, so they are easy to digest.
• The cumin, salt, and pepper add a warm and savory flavor to the dish.
• The cilantro adds a fresh and herbaceous note to the dish.