Roasted Asparagus with Dukkah

Dukkah (duqqa), pronounced doo-kah, is a traditional Egyptian blend of nuts, seeds, and warm spices. It’s been around since the age of ancient Egypt, but it is now widely popular throughout the Middle East and the world. Egyptians actually pronounce it dua’ah.And translated from the Arabic, it simply means “to pound”. That’s because traditionally, it is made by pounding a mixture of toasted nuts, seeds and whole spices in a mortar and pestle until they form a coarse, crunchy mixture.
https://www.themediterraneandish.com/dukkah-recipe/

6 servings

Ingredients

• 1½ pounds trimmed asparagus
• 1/2 cup hazelnuts
• 3 tbsp almonds
• 4 tbsp white sesame seeds
• 3 tbsp shelled pistachios
• 1 tbsp fennel seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• kosher salt

Directions

1. Heat oven to 425 degrees. Scatter asparagus across baking sheet; drizzle with olive oil.
2. Place the hazelnuts and almonds in a dry cast iron pan. Toast briefly over medium-high heat, tossing regularly,
   until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish.
3. Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until
   the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
4. Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the
   pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice
   coarse mixture. Do not over process the dukkah. The mixture should be crunchy and not too fine.
5. Liberally dress asparagus with mixture, saving remainder for serving at the table, alongside a small bowl of extra
   virgin olive oil and your favorite bread for dipping.
6. Roast asparagus for 3-6 minutes, until aromatic but retaining its bright green color.
7. Store leftovers in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or other
   roasted vegetables

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