Asperge met granaatappel

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Recipe by Damaris Beems Course: MainCuisine: Middle East
Servings

4

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Asparagus. When they are in season I can’t get enough of them. Joris is born and raised in the asparagus region of the Netherlands. We always get them from Annie in Olland. It was time to prepare them with a hint of Middle East. And that’s exactly what we did. Joris didn’t stop raving about it, he liked it so much. Mission accomplished.

Ingredients

  • 2 kilo peeled asparagus

  • 1 pomegranate

  • 5 cm ginger

  • 1 red onion

  • 3 table spoon za’atar

  • 50 ml olive oil

  • 1 Lemon

  • 0,5 table spoon smoked paprika powder

Cooking time

  • Bring the asparagus to a boil – lying in a pan – then cook for 3 minutes. Then let them rest in the boiled water for 18 minutes with the lid on the pan. That’s how Annie says you should do this, and Annie is right.
    Meanwhile, cut the red onion into thin rings.
    Beat the seeds out of the pomegranate.
    Peel the ginger and cut in into pieces.
    Place the ginger, za’atar and olive oil together with salt and pepper in a processor and grind until fine.
  • Carefully remove the asparagus from the pan. Place them nicely next to each other on a plate.
    Place a stripe of the za’atar mixture across the asparagus.
    Divide the pomegranate seeds over the asparagus.
    Sprinkle a little paprika over the asparagus.
    Serve with some lemon wedges.

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