Boiled Asparagus With Salsa Verde

Name: Boiled Asparagus With Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 fillets anchovy fillets, rinsed and minced to a paste; 454 grams asparagus, trimmed; 2 teaspoons capers, rinsed and finely minced; 3 Tbs minced fresh flat-leaf parsley; 4 servings Sea salt or kosher salt; 2 teaspoons fresh lemon juice; 1 teaspoon grated lemon zest; 79 milliliters extra-virgin olive oil; 1 Tb minced shallot

Boiled Asparagus With Salsa Verde might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 191 calories, 3g of protein, and 18g of fat per serving. This recipe serves 4. A mixture of anchovy, lemon juice, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make the salsa verde: In a bowl, combine the olive oil, parsley, shallot, anchovies, lemon juice, capers, and lemon zest. Stir to blend and then season to taste with 1/8 tsp. salt, or more to taste.

Ingredients you will need

Lemon Juice

Salsa Verde

Lemon Zest

Anchovies

Olive Oil

Parsley

Shallot

Capers

Salt

Equipment you will use

Bowl

Cook the asparagus: Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Asparagus

Water

Equipment you will use

Pot

Add the asparagus and cook until just tender, about 4 minutes for medium spears. Lift the asparagus out of the boiling water with tongs and pat dry on a clean dishtowel.

Ingredients you will need

Asparagus

Water

Equipment you will use

Tongs

Transfer to a platter, arranging the spears with the tips pointing in the same direction. Spoon the sauce over the warm spears and serve immediately. Make Ahead Tips You can make the salsa verde up to 8 hours ahead.

Ingredients you will need

Salsa Verde

Sauce

Size

based on four servings, Calories

240, Fat

20, Fat Calories

180, Saturated Fat

3, Protein

7, Monounsaturated Fat

15, Carbohydrates

400, Cholesterol

15, Fiber

Photo: Scott Phillips

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8, Polyunsaturated Fat

2, Sodium

Equipment

Bowl

Pot

Tongs

Ingredients

Servings:

4fillets

anchovy fillets, rinsed and minced to a paste 454grams

asparagus, trimmed 2teaspoons

capers, rinsed and finely minced 3Tbs

minced fresh flat-leaf parsley 4servings

Sea salt or kosher salt 2teaspoons

fresh lemon juice 1teaspoon

grated lemon zest 79milliliters

extra-virgin olive oil 1Tb

minced shallot

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.