- 2 bunches asparagus
- 1/4 cup olive oil, divided use
- 3 tablespoons lemon juice, divided use
- Kosher salt
- 2 cloves garlic, minced
- 1 cup freekeh
- 1 medium red onion, diced
- 1 cup Bulgarian feta, crumbled
- 2 bunches dill, finely chopped
- 1 bunch parsley, chopped
Remove asparagus tips and toss with half of the olive oil, 1 tablespoon of lemon juice and salt. Roast in a single layer on a sheet pan in a preheated 350 F oven for 5 to 7 minutes. Meanwhile, slice asparagus stalks as thinly as possible into rounds; set aside.
Heat the remaining olive oil in a Dutch oven over medium-high heat to saute garlic, 1 to 2 minutes. Add freekeh and cook 1 minute, stirring to coat grains in oil. Add 2½ cups water, bring to a simmer and bake covered for 45 minutes at the same temperature as the tips. Remove and fluff.
Combine freekeh, all of the asparagus, onion, feta, herbs and remaining lemon juice. Season to taste with salt and additional olive oil, if needed. Makes 4 to 6 servings.
Chef-owner Michael Solomonov, Zahav, Philadelphia