Grilled Asparagus with Salsa Verde

Recipe by Eliza Ayres

Asparagus is the perennial spring staple we just can’t live without!

Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

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Ingredients

For the Salsa Verde

1 teaspoon fennel seeds

1 clove of garlic

2 anchovy fillets (optional)

1 small shallot, finely minced

1 tablespoon red wine vinegar

½ cup finely chopped parsley (or ¼ cup parsley ¼ cup mint)

½ cup olive oil

Kosher salt, to taste

For the asparagus

1 bunch asparagus

1 tablespoon olive oil

Kosher salt and black pepper

Method

Make the salsa verde

1. Place the minced shallot in a small bowl with red wine vinegar and a pinch of salt. Let sit

   while you prepare the remaining ingredients

2. In a mortar in pestle, pound the fennel seeds, garlic, and anchovies into a rough paste.

3. Stir in the herbs and olive oil

4. When ready to serve, add in the shallots.

For the asparagus

1. Heat your grill or large skillet over medium heat.

2. Toss asparagus with olive oil, salt and pepper

3. Grill for 5 minutes, turning occasionally until lightly charred.

Arrange asparagus on a platter and spoon generously with salsa verde.

Pairs great with grilled meats or fish!