Side Servings

Grilled asparagus with Italian salsa verde

2 to 3 as a starter or 4 as a side dish to fish or
Easy
20 minutes
5 minutes

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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.

Abigail Donnelly

Recipe by: Abigail Donnelly

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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