Mold Detox Friendly Za'atar-Tahini Egg Skillet with Asparagus
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Learn more →Ingredients
2 servings
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- 2 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 4 large eggs
For the tahini drizzle
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 1 small clove garlic, finely grated
For serving
- 1 ½ tbsp za'atar
- 1 tbsp extra-virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, water, and grated garlic until smooth and pourable — the sauce should be thin enough to drizzle easily. Set aside.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus pieces and cook, stirring occasionally, until bright green and just tender with a slight bite, about 4–5 minutes.
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