Chermoula Asparagus with Carmelized Onions

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  • 1lb asparagus
  • 1 medium yellow onion
  • 2 cloves of garlic
  • 2 Tbsp Villa Jerada Chermoula
  • 3 Tbsp extra Virgin olive Oil
  • Half of a lemon
  • Salt to taste

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelise, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.