Warm Spring Asparagus with Runny Eggs & Parsley Oil
Spiritual Nutrition:
🤍 Crown (Clarity + Cleansing)
Lemon – Bright and purifying, lemon uplifts the mind and clears energetic debris. Its cleansing nature and high vibration align with the crown chakra’s role in clarity and lightness.
💜 Indigo (Vision + Truth)
Garlic – A spiritual protector in many traditions, garlic helps clear fog and strengthen truth-perception. While technically “white” in color, its energetic role in supporting boundary-setting and intuition allows it to sit symbolically in the realm of vision.
💙 Throat (Expression + Authenticity)
Parmesan – Speaks to emotional expression and ancestral connection through flavor. Think of it as supporting heartfelt communication and soul nourishment—food as language.
💚 Heart (Circulation + Love Expansion)
Parsley – A true heart food. Parsley cleanses the blood, aids circulation, and softens emotional congestion. Its vibrancy supports expansion and movement through the emotional body.
💛 Solar Plexus (Digestion + Confidence)
Olive Oil – A golden, grounding fat that lubricates digestion, supports liver function, and stokes inner resilience. Olive oil embodies the gentle strength of this chakra’s fiery wisdom.
🧡 Sacral (Reproduction + Creativity)
Eggs (soft-boiled) – Especially the rich, runny yolk—eggs provide hormonal support, creativity-fueling fats, and a sense of inner replenishment. Ideal for ovulatory and menstrual phase nourishment.
❤️ Root (Immunity + Grounding + Stress)
Asparagus – Though green in color, asparagus is deeply rooted in the body’s elimination pathways. It supports detoxification, kidney/bladder health, and grounding—all key Root chakra functions. Think: mineral density, safety, and springtime anchoring
Nourishment Notes
During menstruation and ovulation, a woman’s body becomes more open, more sensitive, and more energetically porous. Cold, raw foods can constrict the digestive fire and reduce circulation to the womb, leading to stagnation, cramps, or fatigue. Warm foods—especially those kissed by heat, like this grilled asparagus and soft-boiled egg plate—encourage blood flow, soften the pelvic bowl, and nourish the feminine system with ease.
This dish offers a complete healing moment:
Asparagus supports natural detox and fluid release
Egg yolks replenish what’s been lost and fortify what’s emerging
Parsley and garlic stimulate digestion without harshness
Olive oil and lemon open the channels gently
“Warming foods don’t just heal—they allow the body to feel safe again. And when a woman feels safe, her biology works in harmony with her spirit.
A warm womb is a receptive womb. A woman can’t nourish others until she’s nourished herself—deeply, warmly, and with reverence.” - Corbin Chase
This warm spring salad isn’t just a meal—it’s seasonal medicine, especially for women tending to their cycle.
Cook Time: 15 minutes
Serves: 1 soul
Ingredients
Local Asparagus – 1 bunch, bottoms trimmed and ends roughly shaved
Pasture-Raised Eggs – 2, soft-boiled
Fresh Garlic – 1 clove, diced
Fresh Parsley – 1 small handful, finely chopped
Parmesan or Pecorino – to taste, shaved or grated
Fresh Lemon Juice – from ¼ lemon
Cold-Pressed Olive Oil – generous drizzle
Sea Salt & Fresh Ground Black Pepper – to taste
Method
Begin by finely chopping the parsley and garlic. Place them in a small bowl and coat with a generous pour of olive oil. Squeeze in the lemon, season with sea salt and cracked pepper, and stir gently. Let this sit and infuse while you prepare the rest—it becomes your digestive dressing and flavor balm.
Bring a small pot of water to a gentle boil. Carefully lower in your eggs and set a timer for 6 minutes. Once done, move them straight into cold water for just 30 seconds to pause the cooking, keeping the centers warm and runny.
Trim the woody ends of your asparagus and use a veggie peeler to gently shave down the lower stalks—no need for perfection. This softens their texture and helps with digestion. Warm a skillet over medium-high heat and add a drizzle of avocado oil. Sear the asparagus until it begins to char slightly, turning to cook all sides evenly. You want tender with a bit of crunch—like spring itself.
Arrange the asparagus on a plate. Gently peel your eggs and nestle them on top. Slice each open so the yolk spills over the spears like golden sauce. Spoon the parsley-garlic oil across everything, letting it land where it may. Finish with a snowfall of shaved parmesan.
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