Shared by Eden Grinshpan
Shared by Eden Grinshpan
Asparagus With Preserved Lemons and Herbs
Yield: 4 servings
Asparagus With Preserved Lemons and Herbs
Yield: 4 servingsThis recipe was shared by Eden Grinshpan. Read more about her family in "Eden Grinshpan Brings Israel’s Flavors Home to Williamsburg" and try her recipes for watermelon and Bulgarian cheese salad, sea bass with chermoula, and matbucha.
Ingredients
- 1 bunch of asparagus, ends trimmed
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- ⅔ cup fresh dill, chopped, plus more for garnish
- ⅔ cup fresh parsley, chopped
- 1 tablespoon preserved lemon rind, chopped
- Juice of half a lemon
- Freshly ground black pepper
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Place the asparagus on a rimmed baking sheet and toss with 2 tablespoons of olive oil and the salt. Roast until just tender, about 10-12 minutes.
Step 3
Meanwhile, combine the dill, parsley, preserved lemon, 2 tablespoons of olive oil and lemon juice in a small bowl and mix to combine.
Step 4
Spoon the lemony herbs over the roasted asparagus. Finish with pepper and fresh dill sprigs to taste.
