Wednesday, April 26, 2017

Roasted Asparagus with Preserved Lemon

Cele says: Found on

Roasted Asparagus with Preserved Lemon

Found on
Cook time: 10 Min  Prep time: 10 Min  Serves: 4
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)
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 bits and pieces of the preserved lemon) and then garnished the top with fresh chives + chive blossoms.

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