Chargrilled Asparagus With Preserved Lemon
Ingredients
- 1 1/2 tbs preserved lemon pieces, finely chopped 1 and 1 half tablespoon preserved lemon pieces, finely chopped
- 1 tbs coriander seeds, cracked 1 tablespoon coriander seeds, cracked
- 1 clove garlic, crushed 1 clove garlic, crushed
- 1/2 tsp cracked black pepper 1 half teaspoon cracked black pepper
- 1/4 tsp dried chilli flakes 1 quarters teaspoon dried chilli flakes
- 2 tbs baby capers 2 tablespoon baby capers
- 1/3 cup extra virgin olive oil 1 thirds cup extra virgin olive oil
- 1/4 cup extra virgin olive oil 1 quarters cup extra virgin olive oil
- 100g sourdough bread, torn 100 grams sourdough bread, torn
- 1/2 cup parmesan, finely grated 1 half cup parmesan, finely grated
- 1 long red chilli, deseeded, finely chopped 1 long red chilli, deseeded, finely chopped
- 2 tbs parsley, finely chopped 2 tablespoon parsley, finely chopped
- 2 tbs red wine vinegar 2 tablespoon red wine vinegar
- 1 tbs preserved lemon rind, finely chopped (for dressing) 1 tablespoon preserved lemon rind, finely chopped (for dressing)
- 4 bunch asparagus, trimmed 4 bunch asparagus, trimmed
- 6 spring onions, trimmed 6 spring onions, trimmed
- 2 tbs mint leaves (to garnish) 2 tablespoon mint leaves (to garnish)
Method
- Preheat oven to 220°C. Grease a baking tray and then line with baking paper.
- Combine preserved lemon, coriander, garlic, pepper, chilli flakes, capers and 1/4 cup oil in a bowl. Add bread and parmesan, tossing to combine. Transfer to tray and bake for 20 minutes, stirring halfway, or until golden and crisp. Stir through fresh chilli.
- Meanwhile, to make the dressing combine 1/4 cup olive oil, parsley, red wine vinegar and preserved lemon rind.
- Preheat a chargrill or barbecue over high heat. Place asparagus and spring onion on a tray and drizzle with remaining oil. Grill for 3-4 minutes, cooking asparagus only on one side, or until grill marks appear. Transfer to a serving plate, drizzle with dressing and spoon over crumb mixture. Garnish with mint leaves and serve.
