Boiled Asparagus With Salsa Verde

Directions

1. 1
   Make the salsa verde: In a bowl, combine the olive oil, parsley, shallot, anchovies, lemon juice, capers, and lemon zest. Stir to blend and then season to taste with 1/8 tsp. salt, or more to taste.
2. 2
   Size
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   240, Fat
4. 4
   180, Saturated Fat
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   8, Polyunsaturated Fat
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   Cook the asparagus: Bring a large pot of salted water to a boil over high heat.
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   based on four servings, Calories
8. 8
   20, Fat Calories
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   3, Protein
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    2, Sodium
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    Add the asparagus and cook until just tender, about 4 minutes for medium spears. Lift the asparagus out of the boiling water with tongs and pat dry on a clean dishtowel.
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    7, Monounsaturated Fat
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    Transfer to a platter, arranging the spears with the tips pointing in the same direction. Spoon the sauce over the warm spears and serve immediately. Make Ahead Tips You can make the salsa verde up to 8 hours ahead.
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    15, Carbohydrates
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    400, Cholesterol
16. 16
    15, Fiber
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    Photo: Scott Phillips
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