This makes a great starter or canapé. Griddling asparagus gives it a lovely sweet, caramelised flavour but, if you are short on time, just increase the spell in hot water to cook the spears through (3–6 minutes depending on thickness), then drain and serve. Dukka is a Middle Eastern mix of spices, seeds and nuts, traditionally served as a sort of dry dip.
Serves 4
16–20 asparagus spears
1 tablespoon extra virgin olive or rapeseed oil
150g plain wholemilk yoghurt
Sea salt and freshly ground black pepper
For the dukka
100g blanched whole almonds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons sesame seeds
1 tablespoon sunflower seeds
½ tablespoon extra virgin olive oil
½ garlic clove, finely grated
½ teaspoon dried chilli flakes
½ teaspoon flaky sea salt
Start with the dukka. Set a frying pan over a medium heat, add the almonds and all the seeds and allow to toast gently, tossing them often so they don’t burn. When the almonds are lightly coloured and everything is smelling toasty and fragrant, tip the contents of the pan on to a plate to cool. When cool, transfer to a mortar.
Heat the extra virgin olive oil with the garlic and chilli flakes in the same frying pan over a medium heat for just a few seconds to take the rawness out of the garlic, then add to the seedy mix along with the flaky sea salt. Bash with the pestle but don’t overdo it – I like to keep lots of texture in the dukka. Taste and add more chilli and salt if you like, bearing in mind the yoghurt will have a cooling, softening effect on the dish. Transfer to a serving bowl.
Bring a pan of salted water to the boil. Snap the woody ends off the asparagus, then drop the spears into the boiling water. Blanch for about 2 minutes, depending on thickness, until almost al dente; drain well. Toss the asparagus in a bowl with the extra virgin oil and a good seasoning of salt and pepper to coat.
Heat a ridged cast-iron griddle pan until searing hot. Add the asparagus and cook for about 5 minutes, turning from time to time, until tender and patched with brown. Arrange on a plate and serve with the yoghurt and dukka. To eat, dunk an asparagus spear first in the yoghurt, then in the dukka, before devouring.
SWAPS This is an excellent way to serve other char-grilled or barbecued veg: long batons of courgette or aubergine, thin slices of fennel or whole spring onions. These don’t need blanching – just griddle or barbecue until cooked. If the veg are too soft for dipping, just arrange on a plate, dot with yoghurt and sprinkle with dukka.