Turkish cuisine · Vegetable Dishes

Braised Asphodel Shoots

Young asphodel shoots braised with onions, tomato paste and bulgur, served with garlic yogurt.

Ingredients · for 4 servings

• 700 g asphodel shoots (or green asparagus as substitute)
• 2 onions
• 2 tbsp tomato paste
• 150 g bulgur
• 400 g yogurt
• 3 cloves garlic
• 50 g butter
• 3 tbsp olive oil
• 1 tsp pul biber (Aleppo pepper)
• Salt, pepper

Instructions

1. Wash the shoots, cut off the woody ends, cut into 4 cm long pieces and blanch for 4 min. in salted water to draw out the bitterness; drain and let dry.
2. Finely dice the onions and sauté in the olive oil over medium heat for 7–8 min. until translucent, then add the tomato paste and roast for 1–2 min. until it smells deep red.
3. Add the blanched shoots, season with salt and pepper and braise for 5 min., turning occasionally, until they have taken on the tomato flavor.
4. Stir in the bulgur, pour in 400 ml hot water and cook covered over low heat for 15–18 min. until the bulgur has absorbed the liquid and is soft but still has bite.
5. Remove the pot from the heat and let rest covered for 10 min.; meanwhile stir the yogurt smooth with the garlic mashed into a paste and a little salt.
6. Fluff the vegetables with a fork, divide onto plates, add the garlic yogurt alongside and serve drizzled with the butter foamed with pul biber.