1 large clove of garlic
1/4 teaspoon fine-grain sea salt
1/4 cup salad/olive oil (or a little of both)
1/4 teaspoon yellow mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch asparagus sliced thinly lengthwise
1 large package baby spinach
1 1/2 tablespoons unsweetened coconut, lightly toasted
Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus, let cook several minutes, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute. Finish with the coconut.
Adapted from 101 Cookbooks.