Roasted Asparagus with Preserved Lemon and Balsamic
This dish is so easy it barely needs a recipe. The one key is to take 1 wedge of preserved lemon out of the jar the night before, scrape away any pith, rinse, pat dry, and press flat, skin side up, on the cutting board overnight to dry out a bit, which helps the excess water evaporate so the lemon is both more flavorful and has a bit more chewy texture. Once dry, thinly slice.
Preheat oven to 400F degrees. Peel the outer layer of asparagus (thick spears are best) rub all over with olive oil, lay on a baking sheet, salt, and roast in the oven for 10 minutes, flipping once about half-way thru, or once the down side has developed a toasty color.
Once out of the oven, plate, shave parmesan, pecorino, or whatever hard cheese you have handy over the spears, garnish with the sliced preserved lemons, drizzle a bit of balsamic, shower with a few cracks of fresh pepper and a bit of additional flakey Maldon sea salt, if needed. If you can only find thinner spears, don't shave them.