Fried Halloumi Saganaki and Asparagus

Looking at the fresh local asparagus in the market this past weekend I was reminded that the end of the season must soon be at hand and with it my annual mad dash to incorporate asparagus into my recipes again after almost taking its availability for granted in just a little over a month.

This little lunchtime saganaki and asparagus plate is directly inspired both by the season and by the success of my recent saganaki with Greek tomato salad. Add on the fact that it was less than fifteen minutes between pulling the ingredients out of the refrigerator and putting the finished product on plates, and there's no question that this is now one of my favorite early summer salads.

Fried Halloumi Saganaki and Asparagus

Recipe by Lisa Turner
Cuisine: Greek
Published on July 1, 2008

Simple fried lemon saganaki made with Halloumi cheese served with radishes and lightly steamed asparagus

Preparation: 5 minutes
Cooking time: 10 minutes

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Ingredients:

1/2 lb (225 g) asparagus
2 tablespoons olive oil
8 oz (225 g) Halloumi cheese, cut into 1/4-inch slices
juice from 1 lemon
zest from 1/2 lemon
1/4 teaspoon dried oregano
fresh ground black pepper
4 radishes, thinly sliced

Instructions:

Wash the asparagus and snap off the woody ends. Steam lightly for 3 to 4 minutes until the asparagus is a rich green color, just tender but still crisp.
Meanwhile, heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the cheese slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle half of the lemon juice and scatter the lemon zest and oregano over the cheese, and finish with a good seasoning of fresh ground black pepper.
Remove the cheese from the pan and arrange between two plates. Scatter slices of radish around the cheese and dress with the spears of asparagus. Drizzle the remaining lemon juice over the plates and serve.

Makes 2 lunch servings or 4 side servings