Here's the recipe.
Roasted Asparagus with Preserved Lemon
(Tagine-style donabe, "Fukkura-san")
Ingredients: (2-3 as part of a multi-course meal)
10 oz asparagus, hard bottom trimmed
1 tablespoon olive oil
1 piece preserved lemon, minced (*each piece is 1/8 of medium-size lemon)
Parmigiano Reggiano, grated
Freshly ground black pepper
- Peel about 1/3 end of each asparagus by using a peeler.
- Place the asparagus in the skillet of "Fukkura-san" and add the olive oil. Toss the asparagus by hand so they are evenly coated with the oil, and arrange them in a single layer.
- Cover with lid and set over medium heat. Cook for about 7 minutes or until the asparagus is crisp tender. Meanwhile, turn the asparagus 1-2 times.
- Remove from the heat and uncover at the table. Garnish the asparagus with the preserved lemon and some Parmigiano Reggiano plus some pepper.
Happy donabe life.