Asparagus with tarragon salsa verde
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 2 bundles asparagus, trimmed
- 1 lemon, juiced
- 1 large bunch tarragon
- chopped to make 2 tbsp parsley
- 1 tbsp capers, drained and rinsed
- 1 tbsp balsamic vinegar
- olive oil
- to serve sourdough
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.
