Our good friend Sabrina Ghayour teams crispy asparagus, preserved lemons, pickled chillis and mint leaves into a lively salad you can make in less than 10 mins. Along with some Rose Harissa mussels, you’ve got an easy weekday dinner.
Put the asparagus into a shallow bowl, cover with boiling water. Leave to sit for 5 minutes
Drain the asparagus, then run under cold water to cool. Once cool dry the excess moisture
Halve the asparagus spears lengthways and place them in a bowl
Add the remaining ingredients along with a generous grind of black pepper and a drizzle of olive oil. Mix well and serve