Asparagus with Salsa Verde. A flavorful experience of mild asparagus in perfect harmony with a slightly sharp, spicy salsa. Salsa verde is a spicy, green salsa sauce from Mexican cuisine and traditionally contains green chili and tomatillo (a small green "tomato").
Recipe for asparagus with salsa verde
Asparagus with salsa verde. A flavorful experience of mild asparagus in a beautiful harmony with a slightly sharp, spicy salsa.
Salsa verde is a spicy, green salsa sauce from Mexican cuisine and traditionally contains green chili and tomatillo (a small green “tomato”). This recipe uses neither as salsa verde can actually be made in several different ways.
The recipe is for 2 adults and 2 children. We got it from the book: “Easy Green Cooking“, written by Kirsten Høgh Fogt & Marianne Kastberg.
Servings: servings
Asparagus with Salsa Verde
Asparagus with Salsa Verde. A flavorful experience of mild asparagus in perfect harmony with a slightly sharp, spicy salsa. Salsa verde is a spicy, green salsa sauce from Mexican cuisine and traditionally contains green chili and tomatillo (a small green "tomato").
Ingredients
- 800 gram Asparagus Green and/or white
Salsa verde
- 10 gram Herbs Approximately. E.g.: flat-leaf parsley, tarragon or basil
- 5-10 gram Dijon Mustard
- 5 gram White Wine Vinegar
- 27 gram Olive Oil
- Salt
- Pepper From the pepper mill
Sides
- Bread
Instructions
Asparagus
- Rinse green asparagus.
- Rinse and peel white asparagus, see tip below.
- Cut the asparagus diagonally into 5 cm long pieces.
- Boil the asparagus for 4-8 minutes depending on thickness.
Salsa verde
- Rinse and chop the herbs.
- Mix a marinade from the other ingredients and combine it with the herbs.
- Season to taste with salt and pepper.
- Drizzle the marinade over the boiled asparagus or toss them in it.
Notes
TIP:
All white asparagus have a woody peel that must be removed:
• Lay the white asparagus on the table or in your hand, and peel them from just below the top and down – use a regular potato peeler or a so-called thin peeler. Be thorough and make sure to remove all of it.
• Now break or cut off the ends – for the white asparagus, usually only 1 cm needs to be removed.
All white asparagus have a woody peel that must be removed:
• Lay the white asparagus on the table or in your hand, and peel them from just below the top and down – use a regular potato peeler or a so-called thin peeler. Be thorough and make sure to remove all of it.
• Now break or cut off the ends – for the white asparagus, usually only 1 cm needs to be removed.