Asparagus with Preserved Lemon & Pickled Chilli

This is a bold and spiky piece from Sabrina Ghayour.

For the adventurous lovers of preserved lemons. And fresh, young in season asparagus. 

35 mins | serves up to 6 | easy

Ingredients 

300g asparagus spears, trimmed 
3 preserved lemons, deseeded and finely chopped 
3 pickled red chillies, finely sliced 
bunch mint leaves, chopped 
olive oil
sea salt flakes and freshly ground pepper 

Method 

Get the asparagus into a shallow bowl and pour over just enough boiling water to cover. Steep for 5 minutes. Remove from the hot water with a slotted spoon and transfer to cold water to cool.  Once cooled, dry the excess moisture from the spears with kitchen paper.

Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and loads of black pepper, then drizzle with olive oil, mix well and serve.

Tipped.

You can find Sabrina’s recipe here – she really goes for it with her flavour settings!