It’s springtime so our winter produce is matured and we’re beginning to see some fresh ingredients creep into our produce markets. Here’s a delicious recipe from our friends at Stonehouse Olive Oil that I absolutely can’t get enough of.
This dish is so easy it barely needs a recipe. The one key is to take 1 wedge of preserved lemon out of the jar the night before, scrape away any pith, rinse, pat dry, and press flat, skin side up, on the cutting board overnight to dry out a bit, which helps the excess water evaporate so the lemon is both more flavorful and has a bit more chewy texture. Once dry the next day, thinly slice.
Preheat the oven to 400F degrees. Peel the outer layer of asparagus (thick spears are best – if you can only find thinner spears, don’t shave them) rub all over with olive oil, lay on a baking sheet, salt, and roast in the oven for 10 minutes, flipping once about half-way through, or once the bottoms have developed a toasty color.
Once out of the oven, plate, shave parmesan, pecorino, or whatever hard cheese you have handy over the spears, garnish with the sliced preserved lemons, drizzle a bit of balsamic and your favorite finishing olive oil, shower with a few cracks of fresh pepper and a bit of additional flaky Maldon sea salt, if needed.
Be sure to visit https://www.stonehouseoliveoil.com/collections/vinegars for your delicious Stonehouse Balsamic vinegar.
Now… how to make preserved lemons?
A great pantry item you can make yourself and use in dozens of dishes. If you have a lemon tree, this is a great way to take advantage of all that free fruit! Preserved Lemons also make a great gift.
You Will Need:
- wide mouth glass jar with lid
- three to five lemons per 12 oz jar
- kosher salt
Cut the lemons into quarters, squeeze the juice into the jar, and drop in the wedges, filling the jar 3/4 of the way. Add kosher salt until the wedges are covered and no more salt will fit. Put on lid, shake, and you’re done!
Over the next 1-2 days, give the jar a shake, adding more salt or lemon juice if needed. What is important is that the lemons stay submerged under a thick brine. Check it for a day or two, then pop it in the fridge and set an appointment on your phone for 30 days, cause then they will be ready for a Stonehouse Caesar dressing. Check the jar occasionally to make sure the lemons are submerged and squish down if needed. Once done, the lemons are best used within 6 months. Store in the fridge. You can also re-use the salt brine again before tossing.
