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Recipe by olive magazine

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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.
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.

Per serving (without sourdough)

178 kcalories, protein 3.1g, carbohydrate 3.1g, fat 17.2 g, saturated fat 2.3g, fibre 1.8g, salt 0.23 g

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes

Ingredients

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

Per serving (without sourdough)

178 kcalories, protein 3.1g, carbohydrate 3.1g, fat 17.2 g, saturated fat 2.3g, fibre 1.8g, salt 0.23 g

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