Roasted Asparagus Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Anchovies 4

Spices

  • Salt 2 tablespoons

  • Black Pepper 2 teaspoons

Produce

  • Parsley 60 grams

  • Asparagus 910 grams

Pantry

  • Champagne Vinegar 59 milliliters

  • Extra Virgin Olive Oil 150 milliliters

Canned/Bottled Goods

  • Capers 34 grams

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 grams Asparagus
    • 2 tablespoons Extra Virgin Olive Oil
    • 1 tablespoon 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 milliliters Extra Virgin Olive Oil
    • 1 tablespoon Salt
    • 2 teaspoons, ground Black Pepper
    • 60 grams, chopped Parsley
    • 4, chopped Anchovies
    • 34 grams, chopped Capers
    • 59 milliliters 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