White Asparagus with Browned Butter and Green Dukkah

Green Dukkah is one of those blends that both surprises and seduces. With its delicate balance of roasted almonds, green pistachios, and aromatic green fennel, it brings crunch and character to everything it touches.

Fresh white asparagus is one of spring’s finest treats – and when paired with nutty browned butter and a generous sprinkle of Green Dukkah, something magical happens. It’s quick, simple, and tastes like a little celebration on a plate.

It’s an easy, impressive dish that works beautifully as a light starter, on a lunch table full of spring greens, or as a luxurious side for dinner. A small effort, big payoff kind of dish – and one that lets your ingredients shine.

White asparagus (you can also use green asparagus, cauliflower, or carrots)
Butter
Green Dukkah

Boil the asparagus for 3–6 minutes, depending on thickness.

Melt the butter in a saucepan over medium heat until it starts to bubble. Reduce the heat to low and let it cook for 12–14 minutes, stirring regularly to prevent burning.

Once the butter is golden and fragrant, pour it into a bowl to stop the cooking.

Arrange the asparagus on a serving dish, drizzle with the browned butter, and sprinkle generously with Green Dukkah – don’t be shy!

Top with a few fresh herbs if you'd like. Serve with a chilled glass of wine or sparkling juice.

Enjoy!