Roasted Asparagus with Preserved Lemon

Simple asparagus with great flavors

Equipment

Tagine-style donabe, "Fukkura-san" (large)

Servings

2 - 3 as part of a multi-course meal

Ingredients

• 10 oz asparagus, hard bottom trimmed
• 1 tablespoon olive oil
• 1 piece preserved lemon, minced (*each piece is 1/8 of medium-size lemon)
• Parmigiano Reggiano, grated
• Freshly ground black pepper

Procedure

1. Peel about 1/3 end of each asparagus by using a peeler.
2. Place the asparagus in the skillet of "Fukkura-san" and add the olive oil. Toss the asparagus by hand so they are evenly coated with the oil, and arrange them in a single layer.
3. Cover with lid and set over medium heat. Cook for about 7 minutes or until the asparagus is crisp tender. Meanwhile, turn the asparagus 1-2 times.
4. Remove from the heat and uncover at the table. Garnish the asparagus with the preserved lemon and some Parmigiano Reggiano plus some pepper.