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Kleine Berg 38, Eindhoven
Kleine Berg 38, Eindhoven
Asparagus - Avocado - Tahini
Today for you an asparagus dish. Many people underestimate just how versatile asparagus is. In this salad, I left it raw. Thinly peeled, it is delicious to eat it raw. Super fresh. Besides, your salad is ready in a split second, also nice.
I use this dressing more often in salads. I find it very surprising and love the flavor of za'atar. Za'atar is a Middle Eastern spice mixture of sesame, sumac and thyme. But there are numerous variations of it. Tahini is normally used as one of the basic ingredients of hummus. But you can also use this perfectly well as a dressing.
Recipe for 2 people.
Ingredients salad
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4 white asparagus
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8 green asparagus
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2 roots
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1 avocado
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watercress
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possibly fresh thyme as a garnish (not for eating)
Ingredients dressing
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juice half a lime
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3 tablespoons of mild olive oil
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2 tablespoons of tahini
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1 teaspoon za'atar
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pepper and salt to taste
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knife tip chili flakes
How to
- Make the dressing by combining all dressing ingredients together and stir well so that the tahini does not clump.
- Peel the white asparagus and then use the peeler to peel the asparagus into ribbons.
- Cut the tops off the green asparagus. Cut the rest into angled thin slices. Of course do not cut the tips.
- Also peel the carrot and peel thin ribbons of this too with the peeler. The carrot will form nice little curls by itself.
- The avocado may also be thinly sliced.
- Place all the ingredients nicely on a plate. Drizzle the dressing on top. Finish the salad with sprigs of thyme and watercress.
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