Time: 20 minutes
400 g asparagus
1-2 tbsp olive oil or water to saute
1 tbsp grated ginger
2 garlic cloves minced
1 medium onion chopped
Salt and pepper to taste
Fresh parsley to serve
Heat the olive oil if using or water in a large pan over medium high heat.
Add the asparagus (whole or chopped of your choice), minced garlic, ginger, chopped onion and cook for 3-4 minutes or until just tender.
Stir in the salt and pepper. Cook for 1-2 more minutes, stirring constantly.
Sprinkle with parsley, then serve.
For the Pasta
2 lasagna sheets
1 tbsp olive oil
Water as needed
Place the lasagna sheets in boiled water, cook according to package instructions. Once done, strain and transfer to the pan. Drizzle little bit olive oil and toss once.
6 dried chiles
1/2 tsp cumin powder
1 tsp coriander seeds
1/2 tsp caraway seeds
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp sea salt
1 tbsp lemon juice
1 tsp white wine vinegar
1 tsp tomato paste
2-3 tbsp water to thin
Add dried chilies to a small bowl cover with hot water. Once submerged, cover and steam for 10 minutes to rehydrate.
Meantime, add the cumin and coriander seeds to a small pan and toast over medium heat for a few minutes or start to pop. Then transfer to a mortar and pestle, crush into a fine powder.
Then add caraway seeds, minced garlic, smoked paprika, and salt, and mix all together. Next, add lemon juice and vinegar and mix again until get the desired consistency of paste. Transfer paste to food processor and add the tomato paste. Set aside.
Once chiles are rehydrated, drain and remove the stems and seeds, then add to food processor. Add all the rest of the ingredients.
Blend everything until a smooth paste is achieved. Add some water if needed until you get desired consistency.
Transfer the paste into a jar to store in the refrigerator for up to 1 month.
Divide the sautéed asparagus between plates.
Cut the lasagna in two. Place on the top of sautéed asparagus.
Transfer harissa sauce in a piping bag. Drop some dots leaving some space between.
Fill the spaces with nasturtium leaves. Add fresh dill on the harissa dots.