Roasted Asparagus Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Anchovy Fillets 4

Spices

  • Kosher Salt 1/2 Tbsp

  • Black Pepper 2 pinches

Produce

  • Italian Parsley 1 cup

  • Green Asparagus 2 lb

Pantry

  • Champagne Vinegar 2 Tbsp

  • Extra Virgin Olive Oil 1/4 cup

Canned/Bottled Goods

  • Pickled Caper 1/4 cup

Preparation

  1. Roast Asparagus

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

    • 2 lb Green Asparagus
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 tsp 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.

    • 1/4 cup Extra Virgin Olive Oil
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
    • 1 cup, chopped Italian Parsley
    • 4, chopped Anchovy Fillets
    • 1/4 cup, 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  
Low 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%
Good Source: Vitamin C 27 mg 30%
Calcium Ca 64 mg 4%
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By Innit Culinary Team