Wednesday, July 9, 2008

Sour Asparagus (Ekşili Kuşkonmaz)



This is another simple, yet delicious dish that I learned from my uncle. Be careful not to overcook the asparagus which is easy to do. When you bite into the asparagus, it needs to be firm but not undercooked. The lemon adds an extra flavor to this side dish. We prefer to eat it warm, however it can also be eaten cold. It’s a perfect side dish during the spring.



1 bunch green asparagus
1 bunch green onions
4 large tomatoes
2 tbsp olive oil
1 lemon
Pinch of salt

Discard the hard portion of the asparagus. Heat olive oil in a large pan. Sautee asparagus for 2-3 minutes, then add the green onions. Quarter each tomato and add to the asparagus. Add salt and squeeze the lemon. Mix gently. Cover and simmer for 7-8 minutes. Serve cold or hot.

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