19 May, 2020
Asparagus, pistachios and fennel seeds
The perfect way to take your asparagus to the next level. Roasted with a pistachio and fennel crumb.
RecipesIngredients
- Bunch asparagus
- 100g pistachios
- 50g cashews
- 50g hazelnuts
- 1 tsp fennel seeds
- 1 tbsp olive oil
- Good pinch salt
Method
- Preheat the oven to 180 degrees.
- Blitz to the nuts, fennel seeds and salt to form a crumb.
- Place the asparagus on a baking tray and cover with the crumb, drizzle over the oil and roast for 15 minutes.
- Serve with a mixed grain salad, with a piece of fish or as part of a roast dinner.
