ROASTED ASPARAGUS WITH PRESERVED LEMON

Roasted Asparagus with Preserved Lemon image

Provided by C G

Time 20m

Number Of Ingredients 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)

Steps:

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 bit and pieces of the preserved lemon) and then garnished the top with fresh chives including chive blossoms.