Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Martha’s Vineyard Restaurants: Who’s Cooking What
Print
RECIPE: Asparagus and Chickpea Fatteh
- Yield: Serves 1
Ingredients
Scale
- 6 asparagus spears
- 1/4 cup yogurt
- 1/3 cup tahini paste
- 1 tablespoon water
- 1 tablespoon lemon juice
- One piece, 2-inch stalk garlic scapes
- 2 cloves garlic
- 1/4 cup chickpeas, boiled or canned
- 1 tablespoon olive oil
- 1 teaspoon each: cumin, Aleppo pepper, kosher salt
- Pita chips for serving, if desired
- Optional: 1 tablespoon butter, 1/2 cup pecans, walnuts, or pistachios
Instructions
- Blanch the asparagus in 2 inches of boiling water with 1 teaspoon of salt for 3–4 minutes.
- Drain and immediately submerge in an ice bath until cooled. Set aside.
- Make the tahini-yogurt base: Mix together the tahini, yogurt, water, salt, lemon juice, half of the cumin, and half of the olive oil. Set aside.
- Briefly char the garlic scapes (on a grill, under the broiler, or over a flame burner). This will give them a smoky flavor. Mash them in a mortar and pestle with the garlic cloves and add to the tahini yogurt mixture. Set aside.
- If using nuts, melt the 1 tablespoon of butter in a small saucepan over medium heat. Add the nuts and stir until golden brown.
- To serve, lay the asparagus on a plate and top with the tahini yogurt sauce. Sprinkle it with pita chips and chickpeas. If using nuts, pour toasted nuts and butter over the dish.
- Garnish with the remaining olive oil, cumin, and Aleppo pepper.
