Oh so simple, oh so tasty …. Asparagus cooked in a splash of water and EVOO, finished with hazelnut dukkah
Ingredients
—250g (about 8 oz) asparagus 1½ Tbsp extra virgin olive oil ¼ cup water Flaky sea salt Black pepper 2 Tbsp hazelnut dukkah
Method
—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.
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.
A little innovation is a great idea Simon. Glad you like our recipes.