Simple and delicious
From the Field Kitchen
Serves 4 as a side
Steam or roast the asparagus for 2-3 minutes (depending on thickness).
Finely slice the radish & chop 2 tablespoons of preserved lemon.
Mix the preserved lemon with olive oil, salt and garlic. Season to taste.
Arrange the asparagus on a plate, scatter the radish and drizzle over the dressing. Finish with sea salt. Enjoy!
Mark Price, Groobarbs Field Kitchen