Pan Fried Asparagus on Pesto Hummus with Dill Oil and Dukkah

This quick and easy recipe for pan fried asparagus on pesto hummus with dill oil and dukkah makes a delicious vegetable side dish or a light vegetarian main. If you have hummus and basil pesto on hand this healthy asparagus dish comes together in as little as ten minutes and while we use homemade hummus and pesto, you could use store-bought.

Prep Time5

Total Time10

Course: side dish, appetiser

Cuisine: Australian

Servings:

Calories: 198kcal

Author: Lara Dunston

Equipment

Ingredients

Hummus see our recipe here
2 tsp basil pesto divided, see our recipe here
2 tsp extra virgin olive oil
1 tbsp fresh dill roughly chopped
1 tbsp olive oil
12 asparagus spears
1 pinch sea salt
2 tbsp dukkah see our recipe here

Metric - US Customary

Instructions

To a small bowl, add the hummus and a teaspoon of basil pesto and stir well to combine. Taste and add more pesto if you like to suit your palate.
Divide the hummus between serving plates, piling the hummus onto the centre of each plate and using the back of a tablespoon to swirl and spread out the hummus to create a base.
In a small dish, combine the extra virgin olive oil and chopped fresh dill and set aside.
Chop the tough ends off the asparagus spears, add the olive oil to a pan over medium-high heat. When the oil is hot, add the asparagus spears, sprinkle over the sea salt, leave alone to fry for two minutes, then either use tongs to turn the asparagus spears or shake the pan to toss and fry the other side of the spears for another two minutes.
Use tongs to transfer the asparagus spears to the plates, laying them out on the basil hummus. Drizzle on the dill oil and sprinkle a tablespoon of dukkah onto each plate, then serve immediately.

Nutrition