Roasted Asparagus Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Anchovy Fillets 4

Spices

  • Salt 2 Tbsp

  • Black Pepper 2 tsp

Produce

  • Fresh Italian Parsley 60 g

  • Green Asparagus 910 g

Pantry

  • Champagne Vinegar 59 mL

  • Extra Virgin Olive Oil 150 mL

Canned/Bottled Goods

  • Pickled Caper 34 g

Preparation

  1. Roast Asparagus

    Preheat oven to 205 C. Line sheet pan with foil for easy clean-up. Season asparagus on baking tray. Bake for 10 minutes.

    • 910 g Green Asparagus
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Salt
    • 1 pinch Black Pepper
  2. Prep Salsa Verde

    Prepare ingredients. Reserve a small amount of parsley for garnish. Combine in a small to medium bowl & mix well.

    • 120 mL Extra Virgin Olive Oil
    • 1 Tbsp Salt
    • 2 tsp, ground Black Pepper
    • 60 g, chopped Fresh Italian Parsley
    • 4, chopped Anchovy Fillets
    • 34 g, chopped Pickled Caper
    • 59 mL Champagne Vinegar
  3. Taste

    Plate this on a platter having all of the asparagus facing the same direction. Dress with salsa verde. Garnish with parsley leaves.

Nutrition

  Amount per
serving
Daily value percentage
Calories 340 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 5.0 g 24%
Unsaturated Fat 29 g  
Low Cholesterol < 5 mg 1%
Sodium 3850 mg 170%
Total Carbohydrate 7 g 2%
Fiber Total Dietary 4 g 13%
Sugars Total 2 g  
Protein 5 g 9%
Good Source: Vitamin C 26 mg 30%
Calcium Ca 70 mg 6%
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By Innit Culinary Team