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Asparagus with green harissa & tahini

Asparagus with green harissa & tahini

Green harissa is sweet, spicy and fresh, making it the ideal time-saving ingredient to add depth to this simple dish by Ottolenghi. 

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  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Ingredients

  • 500g asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 25g pack flat leaf parsley, leaves finely chopped
  • 70g tahini
  • ½ unwaxed lemon, 1⁄4 tsp zest, juice of all
  • 1 clove/s garlic, crushed
  • 2 tbsp Ottolenghi Green Harissa
  • 20g blanched hazelnuts, toasted and roughly chopped

Method

  1. Preheat the grill to high. Put the asparagus on a baking tray, drizzle with 1 tbsp oil and sprinkle over a pinch of salt. Grill for 6 minutes until tender and lightly charred, then set aside.

  2. Meanwhile, in a small bowl, whisk together the parsley, tahini, lemon juice, garlic, 1 tbsp harissa, a good pinch of salt and 4 tbsp water until smooth; set aside.

  3. In a small bowl, combine the remaining 1 tbsp oil and 1 tbsp harissa. To serve, spread the tahini sauce over a serving platter and arrange the asparagus on top. Spoon over the harissa oil, then scatter over the hazelnuts and lemon zest.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,106kJ/ 268kcals

Fat

23g

Saturated Fat

3.1g

Carbohydrates

4.2g

Sugars

3.2g

Fibre

4.5g

Protein

8.8g

Salt

0.8g

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