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ASPARAGUS WITH HARISSA AND LEMON

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Spring brings fresh ASPARAGUS, which shines when braaied. Add some ricotta cheese, a spoonful of harissa and a squeeze of lemon and you have the most delicious meal.

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SERVES 4

400 g asparagus spears

2 Tbsp extra virgin olive oil

2 tsp sea salt flakes

125 g fresh ricotta cheese

100 g harissa paste

Juice of 1 lemon

  1.  Coat the asparagus spears with the olive oil and sprinkle with the sea salt.

  2.  Place on the braai over a high heat and braai until slightly charred -- about 10 minutes depending on the thickness of the spears.

  3.  Place on a platter and spoon over the ricotta and then a good helping of harissa, depending on how much heat you prefer.

  4.  Squeeze the lemon over the asparagus and serve immediately.