GRILLED ASPARAGUS WITH DUKKA

A delicacy of spring !

• 2 bunch slender stem green asparagus
• 5 tablespoons extra virgin olive oil
• 1 tablespoon Arabica Dukka
• 1 lemon, juiced
• salt, to taste

Serves 4-6

Either grill over charcoal or preheat a ridged griddle pan. Trim and peel the asparagus stalks and wash them. Pat dry and toss in 1 tablespoon of olive oil and sprinkle with a pinch of salt. In a small bowl add the remaining olive oil, lemon juice and Arabica dukka and lightly whisk all the ingredients to make your vinaigrette.

Place the asparagus on the hot griddle pan until they begin to wilt slightly. Turn the spears using tongs and grill the other sides briefly. The ridges should mark the spears. You want to brown them slightly but be sure not to burn them.

Transfer them to a warm serving plate and drizzle over the vinaigrette.

Variations

Delicious with a poached egg for brunch