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
Ingredients
- 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
Method
- 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.
- Place the asparagus in a shallow dish and pour over the marinade.
- 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.
- 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 mins per side.
- Serve hot or cold.
