Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Boiled Asparagus with Salsa Verde

Scott Phillips

Yield: Yields 1/2 cup sauce.

Servings: four as a side dish.

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.


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

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 15
  • Sodium (mg): 400
  • Carbohydrates (g): 8
  • Fiber (g): 4
  • Protein (g): 7


  • 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.


Rate or Review

Reviews (1 review)

  • Lani_san | 04/22/2010

    Salsa verde is absolutely delicious and will go well on salmon or cauliflower.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.