Vegan Latest: Stosie Madi’s vegan recipe for crisp asparagus wraps with za’atar dip

Monday, May 1, 2023

Stosie Madi’s vegan recipe for crisp asparagus wraps with za’atar dip

From theguardian.com

Seasonal asparagus wrapped in pastry, baked and dunked in a za’atar-spiked dip

hen I was growing up in West Africa, my school lunch boxes were mostly prepared by my Lebanese teta (grandmother), whose love for meat-free, plant-based cooking was reflected in our daily meals. It is therefore only natural that I look to her for inspiration during my stint as a stand-in for Meera Sodha’s weekly column. Thin flatbreads stuffed with crunchy greens, gussied up with delicious, smooth, whipped labneh and dressed in homemade za’atar were a lunchtime staple in my schooldays, and asparagus, that glorious UK springtime green, makes an elegant, seasonal twist on that childhood favourite.

Crisp asparagus wraps with za’atar dip

These make a lovely springtime nibble with drinks, or add a tangle of well-dressed salad leaves to serve as a gorgeous seasonal starter. Either make your own za’atar seasoning (it’s a simple blend of za’atar, sumac, toasted sesame seeds, olive oil and salt – there are loads of recipes online), or buy it from a specialist Middle Eastern grocer or larger supermarkets.

Prep 10 min
Prove 1 hr
Cook 40 min
Serves 4

12 green asparagus spears, thick, woody ends cut off and discarded, or saved for stock

For the pastry
250g plain flour
25g za’atar
1 tsp salt
50g rapeseed oil

For the za’atar glaze
25g za’atar – I like Zaytoun’s
50ml rapeseed oil

For the dip
1 x 200g pot good-quality vegan yoghurt – I like Nush’s natural almond yoghurt
50g za’atar
1 tsp coarse sea salt
2 tbsp pomegranate molasses

First make the pastry. Put the flour, za’atar and salt in a bowl, then rub in the oil. Slowly pour in a little cold water bit by bit, working it in until the mix comes together – you’ll need up to 75ml to make it bind – then tip out the dough and knead until smooth. Return to the bowl, cover and leave to rest for an hour.

Meanwhile, make the glaze by mixing the za’atar and oil in a small bowl, then brush some of the glaze over the asparagus spears and set them to one side. Make the dip by combining all the ingredients in a medium bowl.

Once the pastry has rested, roll it up into a sausage, cut it into 12 equal pieces and roll each one into a ball. Roll out each ball as thin as you dare, then cut out into 6cm squares. Heat the oven to 220C (200C fan)/425F/gas 7. Lay one asparagus spear on the top edge of one of the pastry squares, then fold the bottom half over the stem and roll away from you to wrap around the stem, leaving just the spear’s tip exposed. Place the wrapped asparagus in a well-greased, non-stick baking tin, and repeat with the remaining pastry and asparagus.

Once all the asparagus is wrapped, bake for 15-20 minutes, until golden brown, then serve warm with the dip alongside.