Asparagus with tarragon salsa verde
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 2 bundles asparagustrimmed
- 1 lemonjuiced
- 1 large bunch tarragon
- chopped to make 2 tbsp parsley
- 1 tbsp capersdrained and rinsed
- 1 tbsp balsamic vinegar
- olive oil
- to serve sourdough
Nutrition: per serving
- kcal178
- fat17.2g
- saturates2.3g
- carbs3.1g
- sugars0g
- fibre1.8g
- protein3.1g
- salt0.23g
Method
step 1
Cook the asparagus in salted, simmering water in a deep frying pan until tender – how long this takes will depend on how thick the spears are.
They should be tender enough to just bend under their own weight when held at one end.step 2
Meanwhile, whizz the remaining ingredients except the oil and bread – you can make the mixture chunky or fine.
Add enough oil to make a thick but spoonable dressing and season. Serve with toasted sourdough.
