Asparagus with Preserved Lemons
Asparagus with Preserved Lemons

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, asparagus with preserved lemons. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Asparagus with Preserved Lemons is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Asparagus with Preserved Lemons is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook asparagus with preserved lemons using 4 ingredients and 7 steps. Here is how you cook that.

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

Put asparagus in a wide, shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt. Place the asparagus in the skillet of "Fukkura-san" and add the olive oil.

Steps 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

Toss the asparagus by hand so they are evenly coated with the oil, and arrange them in a single layer. Cover with lid and set over medium heat. Chop the lemons into small pieces, then toss with the cooked asparagus. Serve, seasoned with salt and pepper. Halve the asparagus spears lengthways and place them in a bowl.

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