Roasted & Glazed Apricots with Asparagus, Topped with Sunflower & Sesame Seed Clusters

Name: Roasted & Glazed Apricots with Asparagus, Topped with Sunflower & Sesame Seed Clusters
Cuisine: Israeli
Ingredients: 1 bunch of asparagus (about 16 small asparagus spears); 1 bunch of asparagus (about 16 small asparagus spears); Pinch of salt; Pinch of coarse ground black pepper; 8 apricots, washed, cut in half and pitted; 4 thyme sprigs; 60 g/2¼ oz lamb’s lettuce, washed and dried; 60 g/2¼ oz rocket, washed and dried; 2 tbsp sunflower seeds; 2 tbsp sesame seeds; 1 tsp nigella seeds; 1½ tbsp maple syrup; 1 tbsp balsamic vinegar; 1 tbsp red wine vinegar; 1 tbsp soy sauce; 2 tbsp extra virgin olive oil; 2 tbsp vegetable oil; 1 tsp thick balsamic reduction (I prefer Belazu) or date molasses; 1 tsp thick balsamic reduction (I prefer Belazu) or date molasses

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

This fresh salad tastes like the beginning of summer. The apricots give such a delicate taste, not too sweet, not too sour, which feels fitting when the weather starts to improve. I usually make this salad in spring when both apricots and asparagus are in season.

Ingredients

1 bunch of asparagus (about 16 small asparagus spears)
2 tbsp ex

Asia
Israel
Tel Aviv-Yafo
Vegan
Summer
Spring

Method

Preheat the oven to 200°C/400°F/Gas 6.

Blanch the asparagus in boiling water for 5 minutes. Drain and dab with paper towels to dry. Place in a large square dish, drizzle with the 2 tablespoons of oil, sprinkle with the salt and pepper and mix well until coated.

In a lar