Asparagus with tarragon salsa verde
Make the most of the brief British asparagus season, with this little treat
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10 minutes
- 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.
- 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
Recipe from olive magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/6137/
http://www.bbcgoodfood.com/recipes/6137/
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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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