Asparagus with Garlic Scape Yogurt & Za’atar Panko
Asparagus with Garlic Scape Yogurt & Za’atar Panko
Ingredients
- 1 bunch asparagus, trimmed, optionally split in half
For the Garlic Scape Yogurt Sauce
- 1/4 cup garlic scapes, trimmed and rough chopped
- 1/4 cup plain yogurt
- 1 handful fresh herbs, such as spinach, chives, or parsley
- 2 tablespoons olive oil
- 2 teaspoons water, plus more as needed
- to taste salt
- to taste black pepper
For the Za’atar Panko Topping
- 1/4 cup panko breadcrumbs
- 2 teaspoons olive oil
- 1 teaspoon za’atar
- to taste salt
- to taste black pepper
For Serving
- 2 teaspoons olive oil, for cooking asparagus
- 1 lemon, cut into wedges
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the garlic scape yogurt sauce: Combine the garlic scapes, plain yogurt, fresh herbs, 2 tablespoons of olive oil, 2 teaspoons of water, salt, and black pepper in a blender. Blend until smooth, adding more water one teaspoon at a time as needed to achieve your desired consistency. Set the sauce aside.
⏱️ 5 min
- 2
Cook the asparagus: Preheat a large skillet over medium heat. Add 2 teaspoons of olive oil to the skillet. Once hot, add the trimmed asparagus and season with salt and black pepper to taste. Cook, turning occasionally, until the asparagus is tender and lightly browned, about 4 to 5 minutes.
⏱️ 5 min
- 3
Prepare the za’atar panko topping: In a separate small skillet, combine the panko breadcrumbs, 2 teaspoons of olive oil, za’atar, salt, and black pepper. Toast over medium heat, stirring frequently, until the panko is lightly golden brown, about 3 minutes.
⏱️ 3 min
- 4
Assemble the dish: Spread an even layer of the garlic scape yogurt sauce onto a serving plate. Arrange the cooked asparagus on top of the sauce. Squeeze fresh lemon juice from a wedge over the asparagus. Sprinkle the toasted za’atar panko topping generously over the asparagus and sauce. Garnish with finely chopped fresh chives, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asparagus with Garlic Scape Yogurt & Za’atar Panko
- 1 bunch asparagus, trimmed, optionally split in half
For the Garlic Scape Yogurt Sauce
- 1/4 cup garlic scapes, trimmed and rough chopped
- 1/4 cup plain yogurt
- 1 handful fresh herbs, such as spinach, chives, or parsley
- 2 tablespoons olive oil
- 2 teaspoons water, plus more as needed
- to taste salt
- to taste black pepper
For the Za’atar Panko Topping
- 1/4 cup panko breadcrumbs
- 2 teaspoons olive oil
- 1 teaspoon za’atar
- to taste salt
- to taste black pepper
For Serving
- 2 teaspoons olive oil, for cooking asparagus
- 1 lemon, cut into wedges
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the garlic scape yogurt sauce: Combine the garlic scapes, plain yogurt, fresh herbs, 2 tablespoons of olive oil, 2 teaspoons of water, salt, and black pepper in a blender. Blend until smooth, adding more water one teaspoon at a time as needed to achieve your desired consistency. Set the sauce aside.
⏱️ 5 min - 2
Cook the asparagus: Preheat a large skillet over medium heat. Add 2 teaspoons of olive oil to the skillet. Once hot, add the trimmed asparagus and season with salt and black pepper to taste. Cook, turning occasionally, until the asparagus is tender and lightly browned, about 4 to 5 minutes.
⏱️ 5 min - 3
Prepare the za’atar panko topping: In a separate small skillet, combine the panko breadcrumbs, 2 teaspoons of olive oil, za’atar, salt, and black pepper. Toast over medium heat, stirring frequently, until the panko is lightly golden brown, about 3 minutes.
⏱️ 3 min - 4
Assemble the dish: Spread an even layer of the garlic scape yogurt sauce onto a serving plate. Arrange the cooked asparagus on top of the sauce. Squeeze fresh lemon juice from a wedge over the asparagus. Sprinkle the toasted za’atar panko topping generously over the asparagus and sauce. Garnish with finely chopped fresh chives, if desired. Serve immediately.
⏱️ 2 min