Oh so simple, oh so tasty …. Asparagus cooked in a splash of water and EVOO, finished with hazelnut dukkah
250g (about 8 oz) asparagus 1½ Tbsp extra virgin olive oil ¼ cup water Flaky sea salt Black pepper 2 Tbsp hazelnut dukkah
1 Trim asparagus, lay them in a single layer in a frying pan (skillet), drizzle with extra virgin olive oil, add water and season with flaky sea salt and grind over a little black pepper.
2 Bring to a gentle sizzle over a medium-high heat, lower the heat and cook for 7-10 minutes, turning them carefully every minute or so. Don’t let them fry, but rather sizzle gently and steam. Layer into a warm dish sprinkling with hazelnut dukkah. Serve hot.