Ingredients

Method

• 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

Ingredients

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.