Asparagus with Preserved Lemons. How to Make Roasted Asparagus with Preserved Lemon *Note: Rinse the preserved lemon in a fine mesh strainer first. Two options: the pulp can be removed before chopping the. Place asparagus in a single layer in a parchment-lined wide and shallow roasting pan.
Chop the lemons into small pieces, then toss with the cooked asparagus. Serve, seasoned with salt and pepper. Asparagus and lemon is a classic combination. 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
- It’s 1 lb of fresh asparagus, cleaned and trimmed.
- You need 2 tbsp of olive oil.
- Prepare 1/2 of preserved lemon (see my recipe for Preserved Meyer Lemons).
- You need 1 of kosher salt.
But preserved lemons elevate this simple dish. In a medium sized bowl toss together the chopped preserved lemon, minced garlic, anchovies, crushed red pepper flakes and parsley. Taste for seasonings and adjust as needed. Roasted Asparagus Salad with Preserved Lemon A simple stunner of a salad using spring's and summer's bounty – asparagus and tomatoes – with a bit of winter preserved in a jar – lemons.
Asparagus with Preserved Lemons step by step
- Preheat oven at 425.
- Place asparagus on baking sheet.
- Drizzle with olive oil, toss so all is coated.
- Dice preserved lemon rind, sprinkle over asparagus.
- Sprinkle with kosher salt to taste.
- Roast until just tender, about 15 minutes.
- I suggest serving over couscous, drizzled with pan juices.
Pistachios add crunch and goat or feta cheese add more protein and contrasting texture and color. 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. 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.