Asparagus with Orange, Blue Cheese and Hazelnuts


  • Oil to coat the pan
  • 1 bunch of asparagus, cut off the woody, tough end or bend till they snap.
  • 1 Tbsp Ancient Halaby
  • Salt to taste
  • 1/3 cup crushed hazelnuts
  • 2 Tbsp orange juice
  • 1 orange, segmented and the membrane in the middle can be squeezed for juice.
  • Blue cheese for garnish
  • Fresh oregano for garnish


  1. Heat oil in a sauté pan to medium- high heat.
  2. Once oil is hot add asparagus.
  3. Cooking asparagus for about 3-5 minutes or so depending on the size until they are blistering in places.
  4. Add Ancient Halaby Middle Eastern Chile Blend and salt and toss to combine.
  5. Add hazelnuts and heat through before adding orange juice.
  6. Remove from heat and put asparagus’s on a plate.
  7. Spoon hazelnuts on top followed by orange segments, blue cheese crumbles and fresh oregano.

Things to remember

  • This is a very quick side dish that can be eaten room temp or warm as a salad.
  • Asparagus are always more delicious with a little crunch. Do not cook them all the way through before add the spices and hazelnuts as they will continue to cook from the residual heat.