Asparagus is a new ingredient for Turkish cuisine. But as all the other new ingredients we have met through history we embraced it. It’s one of our unique features to adopt new foods and pretend like we invented it and we have been cooking it for thousands of years.
Most of the people know asparagus for just a couple of years. But if you say that the best way to cook asparagus is to boil them in the water a Turk would say “ohh you are such an ignorant, haven’t you see anything in your life? You should steam boil the asparagus, we do it like this way in our home.”
That’s us, we love food, we love cooking, we love to play with new ingredients and invent new tastes, we love to adopt them. It’s not a crime. On the contrary it is a wonderful thing I think.
We have some traditional cooking methods and we just apply these methods to new ingredients or we learn some new techniques and apply them on our traditional ingredients and most of the time the result is amazing.
In this recipe for example. Mixing cooked or raw vegetables with yogurt and garlic sauce is a traditional way to make a salad in Turkish cuisine. I just adapted it with asparagus. The result is yummy. You can prepare it as a side dish for grilled meat, chicken or vegetables or just eat as main dish.
Enjoy the recipe…
- 400 g of asparagus,
- 2 cups of plain yoghurt,
- 1 clove of garlic,
- Red pepper flakes.
- Wash the asparagus and cut off the bottoms,
- Cut into 1 cm pieces,
- Take into a steaming basket, put the basket into a pot half filled with water,
- Cover the lid and cook until tender,
- Remove asparagus into a bowl and set aside to cool down,
- Add into the yogurt, mashed garlic and salt and mix,
- Take the salad into a serving plate and sprinkle with pepper flakes.