Here is another Palestinian recipe to make the most of the asparagus season. It’s from “Zaitoun” , a book of Palestinian stories and recipes by Yasmin Khan. It will serve up to six people as part of a mezze style spread with other dishes. The quality of the Za’atar is important, so go for the best you can find, and preferably a Middle Eastern brand.
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Ingredients
- 2 tbsps light olive oil
- 2 banana shallots ( about 70g prepared weight) finely chopped
- 1 clove garlic crushed
- 250 g asparagus chopped into 2 cm pieces
- seasalt and freshly ground black pepper
- 5 eggs
- 2 tsp Zaatar
- extra virgin olive oil
Servings:
Instructions
- Heat the light olive oil in a frying or saute pan .Add the shallots and fry for around 10 minutes until they are soft, then add the garlic and fry for another few minutes.
- Add the chopped asparagus and season with 1/2 tsp each salt and pepper. Cover and cook over a medium heat until the asparagus pieces are just softened but still have some bite - this should take about 5 minutes depending on their size, age and variety.
- Whisk the eggs in a bowl with a small pinch of salt and pour them over the asparagus. Usling a wooden spoon gently scramble the eggs around the asparagus, taking them off the heat just before they are set so they dont overcook
- Transfer to a warmed serving plate or individual plates and finish with a light sprinkling of the za'atar and a drizzle of extra virgin olive oil.
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