Ingredients
- FOR THE CHERMOULA:
- 50g coriander
- 20g flat parsley
- 1 clove of garlic
- Zest of ½ a lemon
- ½tsp ras al hanout
- Pinch of chilli flakes
- Pinch of sugar
- Pinch of salt
- 40ml sunflower oil
- 40ml extra virgin olive oil
- 2 ice cubes
- 1 bunch of asparagus, 250g
- 100ml water
- Drizzle of olive oil
- Pinch of salt
- 150g ricotta or soft goat’s cheese
1 For the chermoula, put all the ingredients into a liquidiser or food processor and pulse till just blended. This can be kept for a number of days in the fridge.
2 Trim the bottom third from the asparagus and put the stems in a frying pan with the water, olive oil and seasoning.
3 Cover the pan tightly and turn the heat on the highest setting.
4 After two minutes or so, you will hear a sizzle in the pan. This means the water has evaporated and the asparagus will be cooked.
5 Serve the asparagus with the ricotta and a tablespoon of the chermoula.
