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Asparagus & New Potatoes with Creamy Za'atar Dressing
“Za'atar and yogurt pair magically to create a healthy and full-flavored dressing in this easy asparagus recipe. A spice blend of sumac, sesame and herbs, za'atar is a Middle Eastern staple available in Middle Eastern markets and where other specialty spices are sold. To make your own: Blend 1 teaspoon each ground sumac, sesame seeds and dried thyme with ¼ teaspoon salt.”
1 pound small new potatoes, scrubbed
1½ teaspoons kosher salt, divided
1 pound asparagus, trimmed
¾ cup low-fat plain Greek yogurt
¼ cup minced shallots
2 tablespoons za’atar
2 teaspoons lemon zest
1 tablespoon lemon juice
1 tablespoon cider vinegar
½ cup finely minced dill pickle
¼ cup chopped fresh dill
½ teaspoon ground pepper
1Place potatoes in a medium saucepan and cover with 1 inch of cold water. Bring to a boil. Add 1 teaspoon salt to the boiling water. Reduce heat to medium and cook until the potatoes are tender when gently pierced with a knife, 12 to 14 minutes. Drain. Spread the potatoes out on a baking sheet and let cool for about 15 minutes. Halve or quarter them and transfer to a large bowl.
2Meanwhile, place a large bowl of ice water next to the stove. Bring a large skillet of water to a boil. Add asparagus and cook until just tender, about 1 minute. Transfer the asparagus with tongs to the ice bath for 1 minute, then transfer to a clean kitchen towel to wick away some of the water. Cut the asparagus into 2-inch pieces and add to the bowl with the potatoes.
3Combine yogurt, shallots, za'atar, lemon zest, lemon juice, vinegar and the remaining ½ teaspoon salt in a small bowl. Add the dressing to the asparagus and potatoes; toss well to coat. Add pickle, dill and pepper and toss again.
Make Ahead Tip: Refrigerate for up to 2 hours.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.