Sumac and garlic asparagus
A simple recipe to enjoy those spring asparagus. Delicious hot or cold in a salad, once the asparagus have steeped in the sauce.
- 1 tsp sea OR coarse salt
- 1 garlic clove
- 1 Tbsp water
- 1 tsp sumac
- 3 Tbsp olive oil
- 1 bunch of asparagus
- Generous pinch of Aleppo pepper (opt.)
In a mortar, grind the garlic and salt to a pulp.
Add sumac and water, mix well.
Add olive oil and mix well. Set aside.
In a pot large enough to submerge the asparagus completely, bring the water to a boil.
Add the asparagus and let boil uncovered, on medium-high heat until crisp, about 5 minutes.
Drain the asparagus and place on a serving dish.
Coat the asparagus with the sauce and sprinkle Aleppo pepper flakes.