Best Asparagus With A Middle Eastern Touch Recipes

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP

Steps:

• Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
• Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
• In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.

EASY SAUTéED ASPARAGUS

Steps:

• Heat up ¼ cup olive oil over medium-high heat until just shimmering.
• Add the asparagus and season with kosher salt and black pepper.
• Cook for a couple minutes, tossing regularly, then add the shallots and garlic and cook for another 3 minutes or until the asparagus is tender and lightly browned.
• Remove from the heat and add the lemon juice, zest, spices, roasted peppers and feta cheese. Serve immediately.

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

ASPARAGUS WITH A MIDDLE EASTERN TOUCH

Steps:

• 1. Preheat oven to 400F. Line a baking sheet with parchment paper.
• 2. Break the woody ends off the asparagus spears. Spread the asparagus on the baking sheet and squeeze half the lemon over the spears. Then drizzle the olive oil over the spears and toss to coat. Sprinkle with salt and Za'atar
• 3. Roast in the oven for about thirty minutes, stirring once during cooking, until they are done to your liking - depending on how thick the asparagus is.
• 4. Remove from oven and squeeze remaining lemon over before serving.