This charred asparagus with preserved lemon dressing is truly sensational. The flavour of asparagus completely changes when you char it. It develops a lovely smokiness and charred bits add so much depth of flavour. Delicious as it is, the star of the show might just be the punchy preserved lemon dressing. Preserved lemons are savoury, salt and bright and they add a lovely savoury tang to the dish.
Table of Contents
- Introduction
- Ingredient Breakdown
- How to Perfectly Blanch Asparagus
- Charred Asparagus Is So Incredibly Delicious
- The Magic of Preserved Lemons
- Where to Buy Preserved Lemons
- Roasted Vegetable Orzo: Optional But Recommended
- Using Any Leftover Preserved Lemon Dressing
- Serving Suggestions
Introduction
This charred asparagus with preserved lemon dressing is a fantastic way to elevate a simple vegetable into something truly special. The combination of smoky, charred asparagus with the tangy preserved lemon dressing and sweet roasted vegetables is a flavour explosion in every bite. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to impress and delight. Enjoy!
Ingredient Breakdown
- Extra-virgin olive oil: Provides a rich base for the dressing and helps in charring the asparagus.
- Cumin seeds: Adds a warm, earthy flavour to the dressing.
- Pul biber (Aleppo pepper): Offers a mild heat and a slightly fruity flavour, enhancing the dressing.
- Preserved lemons: The key ingredient for the dressing, offering a unique, tangy, and savoury flavour.
- White wine or apple cider vinegar: Adds acidity to balance the flavours in the dressing.
- Agave nectar (or honey): Provides a touch of sweetness to the dressing, balancing the tanginess of the preserved lemons.
- Echalion shallot: Adds a subtle sweetness and depth to the dressing.
- Bell peppers and onions: Adds sweetness and depth when roasted, complementing the orzo.
- Dried herbs: Enhances the flavour of the roasted vegetables.
- Orzo: A versatile, rice-shaped pasta that absorbs the flavours of the dressing and roasted vegetables.
- Fresh flat-leaf parsley: Adds a fresh, herbaceous note to the orzo salad.
- Asparagus: The main vegetable, offering a unique flavour profile when charred.
How to Perfectly Blanch Asparagus
Blanching is a crucial step to ensure your asparagus stays vibrant and crisp before charring. To blanch the asparagus, bring a large pot of generously salted water to a boil. Add the asparagus and cook for 1-2 minutes, or until bright green and slightly tender. Immediately transfer the asparagus to an ice bath to stop the cooking process. This method preserves the colour and texture of the asparagus, making it perfect for the next step—charring.
Charred Asparagus Is So Incredibly Delicious
Charring asparagus is a game-changer. The high heat caramelises the natural sugars in the asparagus, creating a complex, smoky flavour that’s utterly delicious. The charred bits add a delightful crunch and depth to the dish, making it far more interesting than simply steaming, boiling or even roasting the asparagus.
You can char asparagus in one of 4 ways:
- Grilling/barbecuing: This is the most straightforward method. Preheat your grill to high and place the asparagus directly on the grates. Grill for about 5-7 minutes, turning occasionally, or until the asparagus is tender and charred in spots.
- Broiling/oven grilling: If you don’t have access to a grill, broiling is an excellent alternative. Place the asparagus on a baking sheet and set your oven to broil/grill. Broil/oven grill for 7-10 minutes, turning once, or until the asparagus is charred and tender.
- Using a Blowtorch: For a more controlled char, use a culinary blowtorch. Lay the asparagus on a heat-proof surface and move the torch back and forth over the spears until they’re evenly charred. Flip and repeat on the other side.
- Stovetop Charring: Heat a cast-iron skillet over high heat. Add the asparagus in a single layer and cook, turning occasionally, until charred and tender, about 5-7 minutes.
The Magic of Preserved Lemons
Preserved lemons are a staple in North African cuisine and for good reason. They bring a unique flavour profile that’s both savoury and tangy, adding a depth of flavour that fresh lemons can’t match. The process of preserving lemons in salt and their own juices softens their texture and intensifies their flavour. The result is a mellow, complex lemon flavour with a tangy, salty punch and a very, very slight sweetness.
Flavour wise, preserved lemons have an intense lemony flavour with a hint of fermentation. The peel becomes soft and edible, offering a burst of citrusy tang and saltiness. If you can’t find preserved lemons, you can use a combination of lemon zest and a bit of lemon juice, along with a pinch of salt. While it won’t provide the exact same depth of flavour, it will still add a lovely lemony brightness to the dish.
In this recipe, the preserved lemon dressing adds a vibrant, tangy kick that perfectly complements the smoky asparagus and sweet roasted vegetables.
Where to Buy Preserved Lemons
Preserved lemons are becoming increasingly popular and can be found in various places. Here are some tips on where to buy them:
- Specialty Food Stores: Many Middle Eastern and Mediterranean grocery stores carry preserved lemons. These stores often stock authentic, high-quality products.
- Online Retailers: Websites like Amazon and specialty online food stores offer a range of preserved lemons. This is a convenient option if you can’t find them locally.
- Supermarkets: Most large UK supermarkets with big international sections carry preserved lemons. Look in the condiment or international foods aisle.
- DIY Option: If you’re up for a little project, you can make your own preserved lemons at home. It’s a simple process that involves pickling lemons in salt and their own juices for several weeks. This way, you’ll always have a supply on hand for recipes like this one. Try your hand at this Ottolenghi preserved lemon recipe.
Roasted Vegetable Orzo: Optional But Recommended
The roasted vegetable orzo in this recipe is more than just a side; it’s a flavourful and satisfying component that complements the charred asparagus beautifully.
- Flavour and Texture: The orzo absorbs the flavours of the roasted bell peppers and onions, creating a rich, hearty base. The caramelised edges of the roasted vegetables add a sweet depth that balances the tangy preserved lemon dressing.
- Nutritional Benefits: Adding roasted vegetables to the orzo not only enhances the flavour but also boosts the nutritional content of the dish, providing a good source of vitamins and fibre.
- Versatility: The roasted vegetable orzo can be served warm or at room temperature, making it a versatile dish that’s perfect for any occasion, from a casual weeknight dinner to a more elaborate gathering.
- Convenience: Since the orzo and vegetables can be prepared while the asparagus is blanching and charring, it streamlines the cooking process, making it an efficient option for busy cooks.
Using Any Leftover Preserved Lemon Dressing
The preserved lemon dressing is so versatile that you’ll want to use it on everything. Here are a few ideas:
- Grilled Meats: Drizzle over grilled chicken, lamb or fish for a burst of flavour.
- Salads: Toss with mixed greens or use as a dressing for grain salads like quinoa or farro.
- Roasted Vegetables: Use it to dress roasted or steamed vegetables for an extra layer of flavour.
Serving Suggestions
This charred asparagus with preserved lemon dressing is a versatile dish that pairs well with various mains. Here are a few serving suggestions:
- As a Side Dish (with or without the orzo): Serve alongside grilled or roasted meats such as lamb, chicken or beef, e.g my Simple Lemon Chicken, Chilli Za’atar Salmon or Spicy Garlic Butter Steak.
- Brunch Option (without the orzo): Add to a brunch spread with poached eggs, smoked salmon and crusty bread.
- Light Dinner (with the orzo): Serve with a simple green salad for a light and refreshing dinner.
Charred Asparagus with Preserved Lemon Dressing
The flavour of asparagus completely changes when it’s charred. It develops a lovely smokiness and the charred bits add so much depth of flavour. Delicious as it is, the star of the show might just be the punchy preserved lemon dressing. Preserved lemons are savoury, salty and bright and they add a lovely tang to the dish. The roasted vegetable orzo was meant to be a supporting character, but as it ties everything together so nicely, I’ve included the recipe for it, too.
- Prep Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 hungry people 1x
Ingredients
For the dressing:
- 75ml extra-virgin olive oil
- 2 tsp pul biber (aka aleppo pepper, see Notes for substitutes)
- 1 tsp cumin seeds
- 4 preserved lemons, peel only, very finely chopped (you can save the flesh for marinades)
- 3 tbsp preserved lemon brine
- 1 tbsp white wine or apple cider vinegar
- 1 tbsp agave nectar (or honey)
- ¼ echalion shallot, very finely chopped
For the roasted vegetable orzo:
- 4 bell peppers, sliced
- 2 onions, sliced
- extra-virgin olive oil
- 1 tbsp balsamic vinegar or glaze
- 1 tsp dried mixed herbs or za’atar
- 400g dried orzo
- 20g fresh flat-leaf parsley, chopped
For the asparagus:
- 400g asparagus, woody ends removed
- extra-virgin olive oil
Instructions
- Place the extra-virgin olive oil, pul biber and cumin seeds in a small saucepan set over a medium heat and bring to a simmer.
- Once the cumin seeds begin to sizzle, remove the saucepan from the heat and add the preserved lemon peel and brine, white wine vinegar, agave nectar and shallot. Season with salt and pepper, to taste, and mix well to combine. Note: this recipe makes more dressing than you’ll need. Leftovers can be stored in a jar in the fridge for up to 1 week.
- Heat your oven to 220°C / fan 200°C. Line a large baking tray with greaseproof paper. Add the bell peppers and onions and drizzle with extra-virgin olive oil and balsamic vinegar. Add the dried herbs, season with salt and pepper and toss to coat.
- Roast, tossing once halfway through, until cooked and beginning to brown, around 20 minutes.
- While the vegetables are in the oven, cook the orzo in generously salted water according to the package instructions, then drain and transfer to a large mixing bowl.
- Add the roasted vegetables and fresh parsley, as well as a couple of tablespoons of the preserved lemon dressing (or more, to taste), then toss well to combine.
- Finally, onto the asparagus. Fill a large mixing bowl with lots of ice and cold water.
- Bring a large pot of water to the boil and season very generously with salt (it should be sea-level salty). Blanch the asparagus then transfer it to the ice bath – this will both stop the cooking process, ensuring it doesn’t get soggy, and help retain its vibrant green colour.
- Transfer to a baking tray and drizzle lightly with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. If you have a blowtorch, char the asparagus by hand. If not, heat your grill to high and grill for 7 to 10 minutes, flipping once half way through, or until tender and charred in places.
- To serve, plate up the orzo and top with the asparagus. Finish with a good drizzle of the dressing over the asparagus, then serve and enjoy.
Notes
Notes: If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.
