Grilled asparagus with Italian salsa verde

Grilled asparagus with Italian salsa verde

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  • 2 to 3 as a starter or 4 as a side dish to fish or
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly Pescatarian
  • 20 minutes
  • 5 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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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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