asparagus with tarragon salsa verde

Asparagus with tarragon salsa verde

  • serves 4
  • Easy

Tender asparagus spears with bright, fresh, tarragon salsa verde. Looks impressive and tastes even better, ready in just 10 minutes. Serve with toasted sourdough.



  • asparagus 2 bundles, trimmed
  • lemon 1, juiced
  • tarragon 1 large bunch
  • parsley chopped to make 2 tbsp
  • capers 1 tbsp, drained and rinsed
  • balsamic vinegar 1 tbsp
  • olive oil
  • sourdough to serve


  • 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.

Nutritional Information

  • Kcals 178
  • Carbs 3.1g
  • Protein 3.1g
  • Fat 17.2g
  • Salt 0.23g
  • Saturates 2.3g
  • Fibre 1.8g