Vegetables Asparagus Toasted Lavash with Dukka and Spring Salad Be the first to rate & review! Middle Eastern cooks add the nut-seed mix dukka to olive oil as a dip for bread. Lynch cleverly sprinkles it onto thin sheets of lavash to fold around asparagus, goat cheese and herb salad like a wrap sandwich. Slideshow: More Vegetarian RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook By Barbara Lynch Published on January 6, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 40 mins Yield: 4 Ingredients asparagus 1 pound asparagus 4 ounces goat cheese, crumbled lavash 4 whole wheat lavash wraps or tortillas 2 tablespoons extra-virgin olive oil 2 tablespoons dukka (see Note) salad 1 cup parsley leaves 1/2 cup basil leaves 1/2 cup cilantro leaves 1/2 cup chopped chives 1/4 cup tarragon leaves 1/4 cup mint leaves 1/4 cup chervil leaves 1 bunch of arugula (about 2 ounces) 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice Kosher salt Freshly ground black pepper Directions 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. 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. 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. Notes Dukka is available at Middle Eastern markets and igourmet.com. Suggested Pairing Brilliant, citrus-spiked Grüner Veltliner. Rate it Print