1 tsp coconut oil
2 garlic cloves, minced
2 bunches asparagus, chopped
2 Tbsp Alexandra’s Dukkah (any flavour)
1/2 tsp chilli flakes (optional)
- Heat coconut oil in a large fry pan and cook garlic cloves until fragrant.
- Add chopped asparagus into pan and fry for 5-7 minutes.
- Add dukkah and sea salt and sauté for a further 2-3 minutes until asparagus is cooked.
- Remove from pan and serve as a side dish to any main meal.
Photography and styling by Emma Kinsella