Charred Asparagus With Requesón And Mexican Dukkah Recipe

In this super simple salad, pencil-thin asparagus are charred on a grill then tossed with a quick lime and olive oil combo and combined with dukkah and ricotta.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Appetizer, Salad, Side

Cuisine American, Mexican

Diet Gluten Free, Vegetarian

Servings servings

Calories 157 kcal

Equipment

Dry Measuring Cups And Spoons
Citrus Juicer
Mini Food Processor
Stainless Steel Tongs
Cast Iron Grill Pan
Medium Nonstick Frying Pan

Ingredients

3/4 cup whole raw almonds
or shelled raw pistachios, roughly chopped
3 tablespoons toasted sunflower seeds
1 1/2 teaspoons dried Mexican oregano
1 1/2 teaspoons toasted sesame seeds
1 1/2 teaspoons cumin seeds
Kosher salt and Freshly ground black pepper
1 pound pencil-thin asparagus
Juice of 1 medium Lime
Extra-virgin olive oil
for garnish
4 ounces high-quality fresh ricotta cheese
4 medium green onions (aka scallions)
thinly sliced, for garnish
1 handful nasturtium flower
trimmed, for garnish

Instructions

For The Dukkah: Place the nuts in a large dry frying pan over medium-low heat and toast until fragrant, about 2 to 3 minutes. Stir in the sesame and spices to the skillet and toast, shaking the skillet frequently, until fragrant about another 1 to 2 minutes. Remove from the pan, cool slightly for about 2 minutes.
Combine nuts, seeds, spices, and a pinch of salt in a mini food processor or mortar and pestle and pulse or grind until nuts and seeds are broken up and you have a uniformly coarse mixture. Set the dukkah aside until ready to use.
For The Asparagus: Bring a grill or grill pan to medium-high heat. Meanwhile, brush the asparagus with 2 tablespoons of the olive oil. Meanwhile, toast the pine nuts in a 350°F oven or in a small frying pan over medium heat until dark brown but not burned, about 5 minutes. Set aside to cool then cut into 1 1/2 to 2-inch pieces and toss with the lime juice and olive oil.
To Serve: Place the asparagus in a serving dish, scatter a few spoonfuls of the ricotta all around, top with a few spoonsfuls of the dukkah then top with the scallions and nasturtium flowers and serve.

PERSONAL NOTES

Click here to add your own private notes.

Nutrition

Serving: 1servingCalories: 157kcalCarbohydrates: 8gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 10mgSodium: 20mgPotassium: 337mgFiber: 4gSugar: 2gVitamin A: 760IUVitamin C: 6mgCalcium: 118mgIron: 3mg

Keyword Easy salad