Roasted Asparagus Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Anchovy Fillets 4

Spices

  • Salt 1/2 Tbsp

  • Black Pepper 2 pinches

Produce

  • Parsley 60 g

  • Green Asparagus 910 g

Pantry

  • Champagne Vinegar 2 Tbsp

  • Extra Virgin Olive Oil 4 Tbsp

Canned/Bottled Goods

  • Pickled Caper 4 Tbsp

Preparation

  1. Roast Asparagus

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

    • 910 g Green Asparagus
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 tsp 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.

    • 4 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
    • 60 g, chopped Parsley
    • 4, chopped Anchovy Fillets
    • 4 Tbsp, chopped Pickled Caper
    • 2 Tbsp 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 160 kcal  
Total Fat 14.0 g 17%
Total Saturated Fat 2.0 g 10%
Unsaturated Fat 12 g  
Cholesterol < 5 mg 1%
Sodium 1230 mg 50%
Total Carbohydrate 6 g 2%
Fiber Total Dietary 3 g 12%
Sugars Total 2 g  
Protein 4 g 9%
Vitamin C 26 mg 30%
Calcium Ca 63 mg 4%
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By Innit Culinary Team