Boiled Asparagus with Salsa Verde

Boiled Asparagus with Salsa Verde
Photo by Scott Phillips


  • 4 anchovy fillets, rinsed and minced to a paste
  • 1 Tbs. minced shallot
  • 3 Tbs. minced fresh flat-leaf parsley
  • 2 tsp. fresh lemon juice
  • 1 tsp. grated lemon zest
  • 2 tsp. capers, rinsed and finely minced
  • 1-½ lb. asparagus, trimmed
  • + 2 more ingredients
    • 1/3 cup extra-virgin olive oil
    • Sea salt or kosher salt

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. Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 4 minu...

View full recipe at Fine Cooking


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