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D3820e0c d418 40c3 98c4 8dfe94c27c5a  2016 04 03 21 59 50
EmilyC
EmilyC

Make a lemony tahini-parmesan vinaigrette by whisking tahini and parmesan with boiling water until smooth and emulsified, then add lemon juice, olive oil, and sumac. For the salad, shave asparagus into long ribbons with a serrated peeler, add a few handfuls of arugula and some crushed pistachios. Dress with the vinaigrette, then sprinkle with sea salt and sumac to taste. #notcontest