Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, asparagus with preserved lemons. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Spice up your asparagus with chilli and lemon in this simple side dish recipe. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil.

Asparagus with Preserved Lemons is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Asparagus with Preserved Lemons is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook asparagus with preserved lemons using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Asparagus with Preserved Lemons:

1. Take 1 lb fresh asparagus, cleaned and trimmed
2. Prepare 2 tbsp olive oil
3. Prepare 1/2 preserved lemon (see my recipe for Preserved Meyer Lemons)
4. Make ready 1 kosher salt

Taste and season lightly with salt, as needed (this will depend on how salty your preserved lemons are). To make a Shaved Asparagus Salad With Sesame and Soy, omit the preserved lemon dressing. *Note: Rinse the preserved lemon in a fine mesh strainer first. Two options: the pulp can be removed before chopping the preserved lemon. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.

Instructions to make Asparagus with Preserved Lemons:

1. Preheat oven at 425
2. Place asparagus on baking sheet
3. Drizzle with olive oil, toss so all is coated
4. Dice preserved lemon rind, sprinkle over asparagus
5. Sprinkle with kosher salt to taste
6. Roast until just tender, about 15 minutes
7. I suggest serving over couscous, drizzled with pan juices

Add bread and parmesan, tossing to combine. Place asparagus and spring onion on a tray and drizzle with remaining oil. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Pan-roasting asparagus with a bit of garlic and lemon makes the vegetable crisp-tender with a little browning on the skin, adding to the flavor.

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