Joseph doctored up a recipe from my Lebanese cookbook by adding this springtime twist. I want to eat this one again!! If you like tahini (think hummous), you'll love it.
Makes a colorful and mildly exotic side dish, but it contains carbs, vegetables, protein, and fat.
Quick Lebanese Macaroni with Asparagus
1/2 cup rice macaroni
1 garlic clove, minced
1/8 teaspoon sea salt
1 tablespoon tahini
1 tablespoon water
1 tablespoon lemon juice
7 medium-sized organic asparagus spears
Cook macaroni. Drain. Wash and snap the tough ends off the asparagus, place in a pan of cold filtered water and bring to a boil. It's done when the tip of a knife just pierces it, about 3 minutes only!
While the asparagus and macaroni cook, mash the garlic with the salt. Add tahini and keep mashing. Add the water and mash. Add the lemon juice last. (Very important to add the water before the lemon juice; not sure why but I learned this in a kitchen in Beirut from a woman who spoke no English. -- Lianne)
Slice the cooked asparagus into 1-inch pieces. Combine the tahini with the cooked macaroni, then stir in the asparagus pieces.