Asparagus With Preserved Lemons and Herbs

Asparagus With Preserved Lemons and Herbs

www.jewishfoodsociety.org

Photographer: Penny de los Santos.

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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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