Roasted Asparagus with Preserved Lemon

C G

By
@Celestina9000

Found on ediblecommunities.com.


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Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Roast

Ingredients

1 lb
fresh asparagus, ends trimmed
1 Tbsp
preserved lemon (read prep *note below)
1/2 tsp
coarse salt (french, kosher, pyramid, etc.)
2 Tbsp
olive oil, extra virgin (or more if desired)

Directions Step-By-Step

1
*Note: Rinse the preserved lemon in a fine mesh strainer first. Two options: the pulp can be removed before chopping the preserved lemon. {Or} chop it whole including the rind and pulp-but remember to remove any seeds in either case.
2
Preheat oven to 400°. Place asparagus in a single layer in a parchment-lined wide and shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.
3
Roast asparagus to desired doneness (10 minutes for medium-thick spears). Serve immediately.
4
Suggestion: After removing the asparagus from the oven I set the spears aside to cool about 10-15 minutes. I lined a serving platter with a mix of fresh baby spinach leaves and arugula. Once the asparagus spears had cooled, they were transferred to the platter (*including* the juices and bit and pieces of the preserved lemon) and then garnished the top with fresh chives including chive blossoms.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian, Vegan