Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, asparagus with preserved lemons. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Asparagus with Preserved Lemons is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Asparagus with Preserved Lemons is something which I have loved my whole life.

Free UK Delivery on Eligible Orders Looking For Asparagus? 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. Mix. *Note: Rinse the preserved lemon in a fine mesh strainer first.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Get 1 lb fresh asparagus, cleaned and trimmed
2. Take 2 tbsp olive oil
3. Get 1/2 preserved lemon (see my recipe for Preserved Meyer Lemons)
4. Prepare 1 kosher salt

Dice preserved lemon rind, sprinkle over asparagus. Sprinkle with kosher salt to taste. I suggest serving over couscous, drizzled with pan juices. Asparagus and lemon is a classic combination.

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

I suggest serving over couscous, drizzled with pan juices. Asparagus and lemon is a classic combination. But preserved lemons elevate this simple dish. Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.

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