Side

Grilled asparagus, preserved lemon and goat's cheese

Name: Cheesy grilled asparagus recipe
Yield: 6
Ingredients: 2 whole large heads of garlic; 100ml robust extra virgin olive oil, plus extra to drizzle; 2 whole preserved lemons; 6 bunches (1kg total) fresh asparagus; Juice of 1 lemon; 50g Garrotxa (semi-hard Spanish goat’s cheese, from delis and specialty grocers) or a similar semi-hard or hard goat’s cheese

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Grilled asparagus, preserved lemon and goat's cheese

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by Paul Farag

CHEF

Dec 04, 2023

“A really simple side of fresh asparagus lightly grilled, the cheese and lemon work really well together. I prefer to cook the asparagus over charcoal, but if this isn’t feasible, you can do it in a pan. With the asparagus, check if they have a thick and fibrous base at the stem. Traditionally, we break off the stems, but if they’re young and tender they’re fine to eat.” – Paul Farag

2 whole large heads of garlic
100ml robust extra virgin olive oil, plus extra to drizzle
2 whole preserved lemons
6 bunches (1kg total) fresh asparagus
Juice of 1 lemon
50g Garrotxa (semi-hard Spanish goat’s cheese, from delis and specialty grocers) or a similar semi-hard or hard goat’s cheese

Method

1.

Preheat oven to 200°C/180°C fan-forced. Cut the tops off the heads of garlic (just enough to expose the top of the garlic cloves). Wrap bulbs separately in foil, drizzling each with 2 tbs of the oil before securing tightly. Roast directly on the oven shelf for 45 minutes or until softened. Set aside to cool completely in their parcels.
2.

Once cooled, squeeze out the confit garlic into a large bowl, adding any resting juice and oil remaining from roasting. Set aside at room temperature.
3.

Cut the preserved lemon into quarters, scoop out and discard the fleshy centre. Thinly slice the skin into 1mm strips and add to the large bowl with garlic. Set aside.
4.

Preheat a large chargrill pan or barbecue chargrill plate to high. Drizzle asparagus with 1 tbs oil and sprinkle with salt flakes, then chargrill for 1 minute each side or until lightly charred all over (you want some colour but still some crunch). Transfer to bowl with garlic and preserved lemon, add lemon juice and 2 tsp freshly ground black pepper and, using hands, mix well until asparagus is well coated.
5.

Transfer asparagus to a serving plate and finely grate the cheese over the top. Drizzle with extra oil to serve.