Asparagus, Radish & Preserved Lemon

From the Field Kitchen

15 Minutes

Serves 4 as a side

What you'll need…

  • 1 Bunch asparagus
  • 11 Radishes
  • Preserved lemon (to taste)
  • Olive oil
  • 1 Garlic clove (minced)
  • Salt
Asparagus min

The method


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

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