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.