Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Chris Court

How to Make It

Step 1    prepare the asparagus

Fill a bowl with ice water. In a medium skillet of lightly salted boiling water, cook 
the asparagus until just tender, 3 to 4 minutes. Transfer the asparagus to the ice bath to cool, then drain and pat dry; transfer to a platter. Arrange the goat cheese next to the asparagus.


Step 2    make the lavash

Heat a large cast-iron skillet. Brush both sides of each lavash wrap with the olive oil and toast in the skillet over low heat until light golden, 1 to 2 minutes per side. Sprinkle with the dukka, transfer the wraps to a platter and keep warm.

Step 3    make the salad

In a large bowl, combine all of the herbs with the arugula, olive oil and lemon juice. Season with salt and pepper and toss well. Transfer the salad to a bowl. Serve, allowing guests to arrange the asparagus, 
goat cheese and salad on the lavash.

Chef's Notes

Dukka is available at Middle Eastern markets and igourmet.com.

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