Asparagus can be polarizing, lovers and haters – I happen to be a lover.  I’m a huge fan of throwing asparagus in an oven with some olive oil, salt and pepper (and maybe a pat or two of butter…) and letting it roast to perfection while I’m making the rest of my meal.  With the abundance of beautiful, thick and luscious asparagus in the greenmarket, I’ve found myself going beyond simple roasting and grilling techniques to figure out ways to single it out and highlight its taste at this time of year.  This recipe is one lovely variation.

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Preserved lemons are an incredibly distinct and subtle ingredient used in North African, Middle Eastern, and even certain East Asian cuisines.  They may be added to soups, stews, salads, rice dishes, tagines, used as a stuffing, baked in a savory or even sweet pie…there are endless uses.  Since it takes a month or so for the lemons to preserve and the flavor to really develop, I wanted to get on it immediately.  I’ve been envisioning a beautiful sauce or even a bright salad to be served with summer’s grilled fish dishes and a cold goblet of rosé for a summer Sunday “family” dinner party…and maybe a friendly game of spades.

Although the flesh is used, it’s truly the peel and pith that are the celebrated ingredients.  Meyer lemons are great for this because they naturally have a softer peel that eats very well.  A cross between a lemon and a mandarin, their sweetness is an added bonus.  If only regular lemons are available, go with them – that’s the tradition anyway.

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