Roasted Asparagus Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Anchovies 4

Spices

  • Kosher Salt 2 tablespoons

  • Black Pepper 2 teaspoons

Produce

  • Parsley 1 cup

  • Asparagus 2 pounds

Pantry

  • Champagne Vinegar 1/4 cup

  • Extra Virgin Olive Oil 5/8 cup

Canned/Bottled Goods

  • Capers 1/4 cup

Preparation

  1. Roast Asparagus

    Preheat oven to 400 F. Line sheet pan with foil for easy clean-up. Season asparagus on sheet pan. Bake for 10 minutes.

    • 2 pounds Asparagus
    • 2 tablespoons Extra Virgin Olive Oil
    • 1 tablespoon Kosher 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.

    • 1/2 cup Extra Virgin Olive Oil
    • 1 tablespoon Kosher Salt
    • 2 teaspoons, ground Black Pepper
    • 1 cup, chopped Parsley
    • 4, chopped Anchovies
    • 1/4 cup, chopped Capers
    • 1/4 cup 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 27 mg 30%
Calcium Ca 71 mg 6%
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By Innit Culinary Team