Snapped Asparagus with Charmoula

Snapping the ends off of asparagus spears is one of the more mindless, meditative tasks in the kitchen. But listen closely and the snap itself brings a perverse satisfaction of its own. (Is it an asparagus stalk or your obnoxiously loud neighbor’s neck? You decide.)

The chermoula topping is a tangy North African condiment that takes muscle, just like its pesto counterpart. Instead of the food processor, you can mash the garlic in a mortar and pestle with the salt and spices, then slowly sprinkle in the parsley and cilantro, and finally the olive oil and lemon. If you have any leftover, jar the extra chermoula to serve with fish and other vegetables.

[tasty-recipe id="6341"]