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Asparagus with Hazelnut Dukkah

—

6 October 2020 BY Julie Biuso
SERVES: 2-4

Asparagus with Dukkah

Oh so simple, oh so tasty …. Asparagus cooked in a splash of water and EVOO, finished with hazelnut dukkah

Ingredients
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250g (about 8 oz) asparagus 1½ Tbsp extra virgin olive oil ¼ cup water Flaky sea salt Black pepper 2 Tbsp hazelnut dukkah

Method
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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.Asparagus with Dukkah

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Comments

  1. Simon says

    October 13, 2020 at 7:29 pm

    Love when we get into fresh asparagus season. Didn’t have hazelnut dukkah to hand, so will have to get some. Tried with macadamia instead. The beauty of your recipe is it’s easy to do variations of it – have also done a sprinkle of parmesan and some horopito.

    Reply
    • Julie Biuso says

      November 13, 2020 at 8:21 am

      A little innovation is a great idea Simon. Glad you like our recipes.

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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