Side Servings

Poached asparagus

By
29 August 2025
6
Easy
20 minutes
8 minutes

“This spicy, vibrant green Peruvian dressing goes with just about anything from steamed veggies to roast chicken and prawns.” – Abigail Donnelly

Wine/Spirit Pairing
Terra Del Capo Pinot Grigio
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Ingredients

Method
  • 340 g asparagus
  • 2 cups vegetable or chicken stock
  • 1 T horseradish, finely grated
    • For the aji verde sauce:

  • 30 g coriander
  • 1⁄2 cup mayonnaise
  • 2 T lemon juice
  • 2 cloves garlic, chopped
  • 2 green chillies, chopped
  • 1 cup Parmesan, grated salt, to taste
  • salt to taste

Method

Ingredients

1. Poach the asparagus in the stock for 8 minutes, or until tender.

2. Remove from the stock and serve with a dollop of the aji verde and grated horseradish.

3. To make the sauce, blend all the ingredients except the salt until smooth. Season to taste.

Find more asparagus recipes here 

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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