Asparagus with Harrisa recipe by Richard Allen

Richard Allen

Richard Allen

19th September 2018
Richard Allen

Asparagus with Harrisa recipe by Richard Allen

Asparagus with Harrisa recipe by Richard Allen, executive chef at The Orangery, Rockliffe Hall


  • Harrissa
  • Ingredients
  • 300g deseeded chilies chopped
  • 3 roasted peeled and chopped red peppers3 teaspoons of dry roasted cumin seeds
  • 3 teaspoons of dry roasted fennel seeds
  • 3 teaspoons of dry roasted coriander seeds
  • 4 diced red onions
  • 1 bulb crushed garlic
  • 200ml tomato juice
  • Salt and black pepper to taste
  • Juice of 1 lime
  • ½ litre of good quality olive oil


Place all ingredients, apart from the tomato juice, lime and salt, in a thick based pan and cook until all of the moisture has gone and the ingredient’s start to stick to the pan, add the tomato and reduce until dry. Remove the pan from the heat and cool. When cold, place the mixture into a food processor and very slowly, while the blender is going, add olive oil until the mixture emulsifies and creates a thick dressing consistency, then finally add a squeeze of lime to taste.
Remove to a container, refrigerate and keep until needed.
Cook one bunch of peeled asparagus, in boiling, salted water for 20 seconds then placed in ice water
Strain, pat dry and set to one side
To serve place the cooked asparagus in a dry frying pan on medium heat and warm gently turning after about 1 minute. Season with salt and a drizzle of olive oil

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