Ingredients: 4 pounds asparagus, trimmed 4 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Salt and pepper 2 preserved lemons Directions:Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus. |