- YIELDS | 4 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 20 MINS
Sumac and za’atar add a rich, smoky flavor, while the touch of honey adds a layer of complexity to the dish. Serve with chicken, beef, or lamb for a perfect springtime meal.
- 1 1/2 pounds asparagus, trimmed and slightly peeled with a vegetable peeler (peeling optional)
- 3 medium shallots, halved and sliced thin
- 1/4 cup olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons za’atar
- 1/2 teaspoon sumac (see Notes)
- 1/4 teaspoon ground allspice
- 1 cup Greek yogurt
- 4 ounces goat cheese, not crumbles
- Kosher salt and freshly ground pepper
- Preheat oven to 450°F.
- Whisk 2 tablespoons of the olive oil with the lemon juice, honey, za’atar, sumac, and allspice. Season with salt and freshly ground pepper.
- Pour the mixture onto a large, rimmed baking sheet lined with parchment. Add the asparagus and shallot, and toss to coat. Then spread the asparagus in an even layer.
- Roast the asparagus until tender about 15–20 minutes. Turn halfway through the cooking process.
- While the asparagus bakes, add the yogurt and goat cheese to a medium bowl and whisk until fluffy about 1 minute. Season with kosher salt and a few cranks freshly ground pepper.
- Spread the goat cheese onto a platter and place the baked asparagus on top.
- Drizzle with olive oil and additional kosher salt and freshly ground pepper to taste.
Ground coriander or lemon zest can be used as a substitute for sumac.
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