A full-fledged asparagus season should soon come to an end, well, as usual – we don’t know too well, with this global warming that is disrupting the order of nature. Instead of fried or steamed asparagus served with muslin or mushroom sauce or even in risotto pan fried or in soup, we cook it this Sunday in a harissa marinade. This is the work of Sabrina Gaiur, Persiana (1) that we unearthed this delicious and super-simple recipe that its author writes about: “Married with the spice of harissa and the sour note of lemon, [l’asperge] Perfect with grilled meat, fish or halloumi.”
For 2 people you will need: 2 tbsp. olive oil ; 2 teaspoons of harissa; 1 teaspoon liquid honey; zest and juice of 1 lemon; 2 generous pinches of salt; 250 g cooked green asparagus.
In a bowl, combine olive oil, harissa, honey, lemon juice and zest, and fleur de sel. Whisk vigorously to dissolve the honey. Place the asparagus in a shallow dish and pour over the marinade. Cover with cling film (or any other environmentally friendly alternative) and leave at room temperature for thirty minutes to an hour.
Heat a cast iron grill or large skillet over medium heat; cook the asparagus for eight to ten minutes, turning several times. Serve them hot or cold if you want to add them to a salad.
