Harissa and Tamarind Asparagus

Cooking notes:

• You can grill these for the charred affect or if you’re lazy like me then grab a blow torch.

• If you can’t get hold of harissa then a tomato paste will be fine with some chilli for the kick, the tamarind does the most in this recipe.

ingredients:

• Bunch of Asparagus

• 2 TBSP Harissa Paste

• 1 TSP Tamarind Paste

• Pinch of Sea Salt

• Juice of 1/2 a Lemon

• 20 cherry tomatoes (cut into halves and quarters)

• 2 Garlic Cloves (Crushed and minced)

• Olive Oil for Frying

• 250g Plain Greek Yoghurt or Labneh

• 30g Parsley (Chopped fine)

Method:

1. Heat some oil in a pan - enough oil to coat the base of your pan.

2. Add in your garlic and leaves sizzle for a minute.

3. Add in your tomatoes, sauté, then place the lid on to allow the tomatoes to soften. Leave to simmer for about 2-3mints.

4. Add in your asparagus and sauté, place the lid back on and leave on a medium heat for 5 minutes for the asparagus to cook through and soften.

5. Then add in the harissa, tamarind, salt and lemon, some more oil if all of it has be absorbed.

6. Stir well to mix all the ingredients. Place the lid on and leave it to do its thing. Check on it after another 5-7minutes and the ingredients should have marinated together and formed a beautiful thick sauce.

7. Before serving, make your yoghurt, by combining with the parsley and mixing well. Plate this up first and then your asparagus on top and pour over the excess sauce!

8. SUPER YUM. Perfect side, great on morning crumpets or simply on its own!