Harissa-marinated asparagus


Harissa-marinated asparagus
Nothing beats asparagus in season and, paired with spicy harissa and zingy lemon, they make the perfect accompaniment to grilled meat, fish and halloumi
  • 2 tbsp olive oil
  • 2 tsp harissa
  • 2 tbsp clear honey
  • grated rind and juice of 1 lemon
  • 2 generous pinches of sea salt
  • 250g asparagus spears, trimmed
  1. Put the olive oil, harissa, honey, lemon rind and juice and sea salt in a small bowl and mix really well until the honey has dissolved properly into the mixture.
  2. Place the asparagus in a shallow dish and pour over the marinade.
  3. Using your hands, coat each asparagus spear in the marinade, then cover the dish with clingfilm and allow to marinate at room temperature for 30 mins.
  4. Preheat a large heavy-based frying pan or a griddle pan, if you prefer over a medium-high heat and pan-fry the asparagus for 8–10 mins, allowing
  5. –5 mins per side.
  6. Serve hot or cold.


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