Asparagus with tarragon salsa verde

Asparagus with tarragon salsa verde

Make the most of the brief British asparagus season, with this little treat

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 10 minutes

Method

  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

Recipe from olive magazine, May 2008.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 10 minutes

Ingredients

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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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