Asparagus with Preserved Lemons. 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 Add the asparagus and cover until the asparagus are cooked but. Lemon Garlic Asparagus is simply steamed asparagus tossed with a simple dressing of preserved lemon juice, garlic-infused olive oil and an herb, my favorite being tarragon. Thinly sliced radishes are added for texture, color and, for those of us who actually like radishes, their spicy bite. You can cook Asparagus with Preserved Lemons using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Asparagus with Preserved Lemons

  1. It's 1 lb of fresh asparagus, cleaned and trimmed.
  2. You need 2 tbsp of olive oil.
  3. It's 1/2 of preserved lemon (see my recipe for Preserved Meyer Lemons).
  4. Prepare 1 of kosher salt.

Whisk together the chopped preserved lemon, its brine, honey and oil in a large mixing bowl. 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. Boiling, steaming, roasting, sauteing, broiling, and pan-roasting are various ways to make the tender green spears pop with flavor.

Asparagus with Preserved Lemons step by step

  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.

The fibrous vegetable cooks up in minutes, for a healthy side dish. Fresh asparagus spears have an irresistible sweet and snappy. *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. Add asparagus and toss to combine.