Early Season Asparagus with Harissa, Honey and Lemon

Griddled early season asparagus drizzled with harissa, honey and lemon is delicious with scrambled or poached eggs for a different take on a breakfast classic.

Sweet and spicy, this moreish sauce is easy to whip up and goes equally well with steak, chicken, salmon or even halloumi cheese.

It will keep in the fridge in an air tight container for a couple of days, so you can drizzle any left-over sauce liberally over anything that takes your fancy.

Just take the sauce out of the fridge 20 minutes before you use it. It is at its best at room temperature.

Method

Serves 2

You will need a griddle pan or heavy based frying pan.

Prepare the asparagus. Bend each asparagus stem and let the end snap off to remove any tough parts. Put the asparagus on a plate pour over the olive oil. Sprinkle with the sea salt and pepper and toss around to coat.

Heat the griddle until it is very hot. Place the asparagus on it and cook for 5 - 6 minutes. It should be lightly charred on the outside but still firm. Turn occasionally so it cooks evenly.

Mix the harissa paste, lemon and honey and a small bowl.

When the asparagus is cooked, carefully remove it from the griddle and place on a plate.

Drizzle over the harissa sauce and serve with whatever has taken your fancy.

Ingredients

200g asparagus trimmed

1 tsp coarse sea salt

Freshly milled black pepper

t tbsp olive oil

1 tbsp harissa paste

1 tbsp runny honey

1 tbsp lemon juice