4 T. extra-virgin olive oil

2 T. fresh lemon juice

Salt and pepper

2 preserved lemons

 

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.

 

 

Yield:

Calories:

Fat:

Fiber: