Barbecued asparagus with salsa verde

Barbecued asparagus with salsa verde
Serves: 4 + 1 small jar
  • ½ garlic clove
  • 2 tbsp red wine vinegar
  • 4 anchovies in oil (not salt)
  • 30g flat leaf parsley leaves
  • 30g basil leaves
  • zest of 1 lemon
  • 2 tbsp capers
  • 150ml olive oil
  • salt and freshly ground black pepper
  • 2 echalion shallots
  • 500g asparagus
  1. For the salsa, place garlic, vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil in a blender, blitz until combined but still coarse and season with salt and pepper. Store in a sterilised jar until needed.
  2. Chop echalions lengthways into quarters, drizzle with olive oil and cook on a hot barbie until tender and slightly charred.
  3. Trim and lightly oil the asparagus spears and barbecue for 2-3 mins until charred.
  4. Arrange asparagus and echalions on a plate, spoon over salsa and serve.


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