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Asparagus with salsa verde recipe

Asparagus with salsa verde recipe

5 ratings

Make the most of this season's asparagus with this summer side dish. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 147 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 x bunch of asparagus, trimmed
  • 1 medium red onion, cut into 2cm (1⁄3in) slices
  • 60ml (4 tbsp) extra virgin olive oil
  • 1⁄2 lemon, juiced and zested
  • 6g (3 tbsp) flat-leaf parsley, finely chopped
  • 9g (1 tbsp) small capers
  • large pinch red chilli flakes, crushed
  • 1⁄2 clove garlic, crushed
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 9%
  • Sugars

    4g 4%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 4.4g Protein 3.9g Fibre 3.3g


  1. Preheat a griddle pan until hot. Drizzle the asparagus and onions with 1 tbsp of the olive oil. Add a little lemon juice. Season well and griddle the asparagus and onions until dark lines appear, about 2 minutes each side.
  2. In a small bowl, mix the parsley, capers, chilli flakes, garlic, lemon zest and 2 tbsp of the lemon juice. Season to taste. Arrange the grilled vegetables on a platter and spoon the dressing over them.

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