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.
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