Pan-Fried Carrots and Asparagus with Dukkah
I can’t get enough of asparagus when it’s in season. High in protein, iron, fiber, folate, and calcium, asparagus not only tastes of spring grasses, it packs in a lot of nutrition in each spear. When paired with sweet carrots and sprinkled with dukkah, a nut and seed mix, this easy asparagus dish becomes a brain health superstar.
Dukkah is an Egptyian spice blend
Dukkah is a wonderfully fragrant mix of toasted nuts and seeds from Egypt, where it’s often served as a dip with olive oil and bread. It almost always contains coriander, sesame, and cumin seeds, along with some type of nut.
You can buy dukkah online or at Middle Eastern markets, but I recommend that you make your own. Homemade dukkah will be fresher, contain more antioxidants, and have a more pronounced flavor.
Use any nuts and seeds you have in your pantry. I love the flavor of toasted hazelnuts, but almonds and pistachios also work well. Sesame, cumin, and coriander seeds are classic, but feel free to sub in omega-3 powerhouses like flax and hemp seeds.
Cooking with Rita
I have a funny story about making this dish with my students at Rancho La Puerta, a wellness destination where I lecture and teach cooking. I always let students divide up the recipes so they can make what they want. When I described the recipe for Pan-Fried Carrots and Asparagus with Dukkah, a spry octagenarian jumped up and immediately started snapping the ends off the asparagus and roasting the hazelnuts.
She had everyone laughing throughout the class, whizzing one-liners about how the dukkah would taste great on a rib-eye steak. (Rancho La Puerta does not serve meat.)
When it came time to present her dish to the class as we sat down to eat, Rita took one bite and said: “Annie, I feel smarter already!”
I did not know that my new favorite student was Rita Moreno. Focused on the class, I somehow did not recognize this 87-year old legend, one of 3 people to receive achieve PEGOT status: recipient of Peabody, Emmy, Grammy, Oscar, and Tony awards. Rita proved to know her way around the kitchen, too.
It’s hard for me to make this dish now without thinking of Rita Moreno. I especially love making this with the slender, colorful carrots that appear in farmers markets. Enjoy!
Prep Time | 15 minutes |
Cook Time | 10 minutes |
Servings |
|
- 2 bunches slender carrots about 8
- 1 bunch slender asparagus about 10 spears
- 1/2 cup hazelnuts
- 1/2 cup sesame seeds
- 1/4 cup coriander seed
- 3 tablespoons cumin seed
- 1 teaspoon coarse sea salt plus more, to taste
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Ingredients
|
|
- Peel or scrub the carrots well. Snap off the bottoms of the asparagus. Place the vegetables on a kitchen towel and blot dry.
- Preheat the oven to 325ºF. Place the hazelnuts on a rimmed baking sheet. Bake for 17 minutes or until fragrant and darker in color. Transfer to a cutting board and coarsely chop.
- Toast the seeds: Place a dry skillet over medium heat. Add sesame seeds and twirl gently. When the seeds start to pop, they are done. Pour into a small bowl. Using the same skillet, toast the cumin seeds over medium heat. Remove from the heat as soon as they become fragrant and add to the bowl with the sesame seeds. Repeat with the coriander seeds, removing them from the pan when they start to pop. Using the pack of a spoon, slightly crush the seeds. Add hazelnuts, salt, and pepper and combine with a spoon.
- Place a large skillet over medium high heat. When hot, add 1 tablespoon of olive oil and warm until it starts to shimmer. Add carrots and season with a pinch of salt. Sauté over medium heat until brown on all sides. Transfer to a plate and set aside.
- Using the same skillet, add another tablespoon of olive oil and warm to a shimmer. Add asparagus and season with a pinch of salt. Sauté until brown on all sides. Transfer to the plate with the carrots and set aside.
- Warm the last tablespoon of olive oil in the same pan. Add 4 tablespoons of dukkah and quickly sauté until fragrant. Return carrots and asparagus to the pan and toss well until coated with the spice mixture.
Store leftover dukkah in an airtight container for up to 1 month. Use it to coat fish or chicken before roasting. Sprinkle on salads, grain bowls, and hummus.
Leave a Reply