Middle Eastern Spiced Asparagus with Whipped Goat Cheese

inMiddle Eastern Recipes, Recipes, Side Dish Recipes, Vegetable Recipes, Vegetarian Recipes
  • 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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 450°F.
  2. Whisk 2 tablespoons of the olive oil with the lemon juice, honey, za’atar, sumac, and allspice. Season with salt and freshly ground pepper.
  3. 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.
  4. Roast the asparagus until tender about 15–20 minutes. Turn halfway through the cooking process.
  5. 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.
  6. Spread the goat cheese onto a platter and place the baked asparagus on top.
  7. Drizzle with olive oil and additional kosher salt and freshly ground pepper to taste.

Notes

Ground coriander or lemon zest can be used as a substitute for sumac.