Grilled Asparagus with Tabbouleh and Cucumber Yogurt
Tabbouleh Salad
2 cups bulgur wheat
4 cups water
1/2 cup flat parsley, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh lemon juice, pulp removed
1 cup tomatoes, diced with no seeds or insides
1/2 cup red onions, peeled and minced
Salt & pepper, to taste

  • Combine bulgur wheat and water in a bowl and store in refrigerator overnight. Combine bulgur wheat with remaining ingredients. Mix thoroughly and allow to sit for two hours for best results.

Anthony DiSpezio Anthony DiSpezio Cucumber Yogurt
1 cup thick Greek yogurt
1/2 English cucumber, peeled and grated on a box grater
2 cloves garlic, chopped
1 tablespoon lemon juice
1/2 tablespoon ground coriander
1/2 tablespoon cilantro, chopped
1/2 tablespoon mint, chopped
Salt & pepper to taste

  • Mince the grated cucumber and season with salt. Squeeze out water from minced cucumber with a kitchen towel. Combine all ingredients and adjust seasonings.

Grilled Asparagus
2 pounds asparagus, trimmed
2 lemons, juiced and zested
2 garlic cloves, minced
1/2 cup extra virgin olive oil
1 teaspoon thyme, picked and chopped
1/2 teaspoon Piment d’Espellete or Cayenne pepper
Salt & pepper to taste

  1. Combine all ingredients in a zip-lock bag and marinate for one hour. Grill asparagus on medium-high heat until slightly charred on all sides.
  2. Arrange stack of asparagus on plate. Add molded Tabbouleh Salad and a pool of cucumber yogurt to the plate. Garnish with chopped tomatoes, mint and cilantro.
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