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Grilled asparagus with Italian salsa verde

5 minutes

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Grilled asparagus with Italian salsa verde

By Abigail Donnelly

Serves 2 to 3 as a starter or 4 as a side dish to fish or

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

Olive oil
500 g fat asparagus, trimmed

For the Italian salsa verde

165 ml chopped fresh flat-leaf parsley
85 ml chopped fresh basil
1 clove garlic, crushed
30 ml finely chopped onion
30 ml finely chopped onion
4 fillets anchovy, chopped
15 ml rinsed capers, chopped
15 ml red-wine vinegar
125 ml olive oil
Salt and ground black pepper, to taste

Method

Oil the trimmed asparagus and arrange in a single layer on a grill pan.
Slide under a hot grill until it is just cooked and starting to char.
Meanwhile, make the salsa by mixing together all the ingredients.
Serve with the asparagus.