This zippy salsa verde is also delicious on poached chicken, salmon, halibut or steamed cauliflower. Be sure to grate the lemon zest before you juice the lemon.
Make the salsa verde: 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.
Cook the asparagus: Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 4 minutes for medium spears. Lift the asparagus out of the boiling water with tongs and pat dry on a clean dishtowel. Transfer to a platter, arranging the spears with the tips pointing in the same direction. Spoon the sauce over the warm spears and serve immediately.
Make Ahead Tips
You can make the salsa verde up to 8 hours ahead.
nutrition information (per serving):
based on four servings;
sat fat g
Photo: Scott Phillips