Asparagus with salsa verde recipe
Make the most of this season's asparagus with this summer side dish.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 147 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 x bunch of asparagus, trimmed
- 1 medium red onion, cut into 2cm (1⁄3in) slices
- 60ml (4 tbsp) extra virgin olive oil
- 1⁄2 lemon, juiced and zested
- 6g (3 tbsp) flat-leaf parsley, finely chopped
- 9g (1 tbsp) small capers
- large pinch red chilli flakes, crushed
- 1⁄2 clove garlic, crushed
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Shop ingredientsEach serving contains
- Energy
- 605kJ 147.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.4gProtein 3.9gFibre 3.3g
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Method
- Preheat a griddle pan until hot. Drizzle the asparagus and onions with 1 tbsp of the olive oil. Add a little lemon juice. Season well and griddle the asparagus and onions until dark lines appear, about 2 minutes each side.
- In a small bowl, mix the parsley, capers, chilli flakes, garlic, lemon zest and 2 tbsp of the lemon juice. Season to taste. Arrange the grilled vegetables on a platter and spoon the dressing over them.
- See more Side Dish recipes
