Asparagus with Preserved Lemon and Goat’s Cheese

Cut the preserved lemons into quarters and scoop away and discard the centres. Thinly slice the skins into 1mm strips and add to a bowl with the garlic and olive oil. Set aside.
Preheat a griddle pan to high. Drizzle the asparagus with some additional olive oil and sprinkle with sea salt, then chargrill for 1-2 mins on each side or until charred. Transfer the asparagus to the bowl with the olive oil and lemon mixture, then add the lemon juice and 2 tsp ground black pepper. Mix well to coat, then serve on a platter with all the goat’s cheese finely grated over the top.

15 mins

6 serving

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