A seasonal side dish we often have on at the Fish Shack where we grill the Asparagus over Charcoal, basting it with a vinaigrette as it cooks. Served with warmed Preserved Lemon dressing and Goats Curd.

INGREDIENTS AND ALLERGENS

FRESH ASPARAGUS

PRESERVED LEMON DRESSING (containing Lemon, Salt, Olive Oil)

GOAT’S CURD (containing Goat’s Milk, Salt) Allergens – MILK

PARSLEY