NEW SEASON ASPARAGUS TACOS WITH GARLICKY MINT YOGURT - Veggie, GF
Spring is finally here… And you know what that means… ASPARAGUS! This absolutely delectable vegetable is so special because of its short seasonal availability, so let’s make the most of it.
Early new season asparagus is incredibly sweet and snappy, perfect to serve raw in a crunchy chopped salad. Here I’ve used pomegranate molasses in the dressing for the sharp zing and subtle sweetness. I prefer to use Sheep milk yogurt in the sauce , as it has such a lovely tang, but feel free to use whatever you have hanging around. Try to find 100% corn tortillas, these ones from the Cool Chile Company are the real deal and taste HEAVENLY. Get messy and enjoy !
- 1 Bunch Asparagus, snap off woody ends(and save for stock!)
- 1 Bunch radishes, leaves removed (save for a sauté!)
- 3 Spring Onions
- 1 Lemon Zest and Juice of half
- 1 Garlic Clove, minced
- 2 Tablespoons zaatar spice
- 2 Tablespoons Pomegranate Molasses
- Chili Flakes to taste
- Salt to taste
- 2 Tablespoons Extra Virgin Olive Oil
- 200g Sheep Yogurt
- 1 garlic clove, minced fine
- 1 handful chopped mint
- 1 Packet Blue corn Tortillas
Wash your veg and grab a knife.
Chop the asparagus, radishes and spring onion into small bite-sized rounds of a similar size.
Make the dressing by combining the zest of one lemon, minced garlic, zaatar spice, pomegranate molasses, chili flakes and salt. Add the juice of half a lemon and the Extra Virgin olive oil.
Pour the dressing over the salad and allow It to settle and absorb into the crunchy veg.
Mix together the yogurt, another minced garlic clove and a handful of finely chopped mint. Season to taste.
Heat a dry fry pan on medium/high, then place your fresh corn tortilla on the pan, gently pressing down with your fingers or a spatula to warm through for 20 seconds. Then flip and repeat until it puffs up slightly but remains pliable. Cook them one by one and keep warm by wrapping them in a clean tea towel.
Plate up! Corn tortillas. Generous serving of garlicky yogurt sauce. Spoon on the salad. Roll and DEVOUR.