Barbecued asparagus with salsa verde   Print Serves: 4 + 1 small jar Ingredients 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 Method For the salsa, place garlic, vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil in a blender, blitz until combined but … Continue reading Barbecued asparagus with salsa verde