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I love roasted vegetables, and I’m perfectly happy with my simple roasted, well-salted veggies, but when it comes to Yom Tov I really try to think of ways to dress it up, and this answers that need well. Psst. Use the dressing on everyyythinggggg!!
2 bunches fresh asparagus, trimmed and clipped (see note)
1 teaspoon salt
2 tablespoons Gefen Olive Oil
1/3 cup chopped cilantro leaves
2 tablespoons Gefen Olive Oil
3 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Mighty Sesame Tahini or other tahini paste
1 teaspoon salt
juice of 1/2 lemon
pinch pepper
Steam asparagus in one to two inches (two and a half to five centimeters) of water seasoned with one teaspoon salt until just cooked, about five minutes. Transfer steamed asparagus to an ice water bath to stop the cooking process and ensure bright green asparagus. Heat a frying pan over high heat and drizzle in the olive oil. Add the asparagus and blister. This can take around 10 minutes. You don’t want to stir it every minute, because you want it to make contact with the bottom of the pan with enough time for it to blister before it overcooks. Remove from heat.
Combine dressing ingredients in a small bowl. Drizzle over the asparagus just before serving.
If desired, serve with an oven-dried radish (see tip).
Photography by Moshe Wulliger
Food Styling by Renee Muller
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A True Masterpiece! Excellent taste, unique, and beautiful presentation. A great hit at our BBQ. Thank you!!
P.S. I used white asparagus- still great!