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.
2 kilo peeled asparagus
5 cm ginger
1 red onion
3 table spoon za’atar
50 ml olive oil
0,5 table spoon smoked paprika powder
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