Broiled Asparagus with Pistachio Dukkah

Yield: 4 to 6 servings with extra dukkah

Dukkah, the Egyptian mixture of nuts/seeds/spices, is a fantastic finish for roasted vegetables (among many other dishes!). We like to use pistachios and sesame seeds, as they are both local to California. Dukkah’s aromatics are a particularly ideal companion for our ENHANCE extra virgin olive oil.

Pistachio Dukkah

• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• ¼ cup raw pistachios
• 1 tablespoon sesame seeds
• ½ teaspoon kosher salt 

Asparagus

• 1 pound asparagus
• 1 tablespoon cooking EVOO

Finishing

• PRMRY Enhance, for finishing
• Salt, for finishing

In a dry pan, toast the coriander, cumin, and fennel seeds until fragrant. Crush with a mortar/pestle or place in a food processor and pulse. Return the pan to the heat and add the pistachios and sesame seeds, toasting the nuts/seeds as well. Once toasted, transfer to the mortar/pestle or food processor and crush/pulse until everything is in small pieces and well combined. Add salt and set aside.

Preheat your oven broiler on high. Trim the ends from the asparagus and place on a sheet tray. Drizzle with the cooking oil and the salt. Toss until well coated then spread the asparagus into a single layer. Place under the broiler and watch closely. Shake the tray every minute or so and broil until the asparagus is tender, 5-6 minutes (or less, depending on how close the pan is to the broiler — keep a close eye on the asparagus!).

Transfer the asparagus to a serving platter. Drizzle with ENHANCE, sprinkle with dukkah, and finish with the salt.

Notes: The dukkah recipe makes more than you will need, so use what's left on salads, grain bowls, or eggs — along with drizzles of PRMRY!

 

Recipe and photo by Erin Alderson