Asparagus with Eggs and Zaatar (2)

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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Asparagus with Eggs an Zaatar (2)
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Asparagus with Eggs an Zaatar (2)
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  1. 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.
  2. 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.
  3. 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
  4. 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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