- 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.