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Ingredients
- 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
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.
Nutritional Information
- Kcals 178
- Carbs 3.1g
- Protein 3.1g
- Fat 17.2g
- Salt 0.23g
- Saturates 2.3g
- Fibre 1.8g