Asparagus With Preserved Lemons and Herbs — Jewish Food Society
Photographer: Penny de los Santos.
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
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