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Asparagus & New Potatoes with Creamy Za'atar Dressing
Rating: 4.33 stars
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 1/4 teaspoon salt.
total:
45 mins
Servings:
6
Asparagus & New Potatoes with Creamy Za'atar Dressing

Ingredients

Directions

  • Place 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.

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  • Meanwhile, 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.

  • Combine yogurt, shallots, za'atar, lemon zest, lemon juice, vinegar and the remaining 1/2 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.

Tips

Make Ahead Tip: Refrigerate for up to 2 hours.

Tips

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.

Nutrition Facts

Serving Size: 1 cup
Per Serving:
102 calories; protein 4.9g; carbohydrates 19g; dietary fiber 2.5g; sugars 2.6g; fat 1.3g; saturated fat 0.5g; cholesterol 1.9mg; vitamin a iu 523.5IU; vitamin c 11.5mg; folate 67.2mcg; calcium 54.6mg; iron 0.9mg; magnesium 26.3mg; potassium 367mg; sodium 319.8mg; thiamin 0.2mg.
Exchanges:

1 starch, 1/2 vegetable
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 01/27/2021
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© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 01/27/2021