Asparagus with Almond, Caper & Lemon Salsa

Serves 8 as a side

Recipe by Tamara Gillon

This is a brilliant dressing to have up your sleeve, easy to make and extremely versatile. It’s great with steamed green vegetables – broccoli or green beans for example, or spooned alongside some grilled chicken. It keeps well for a couple of days in a sealed container in the fridge.

800g asparagus

125ml extra virgin olive oil

6 tbsp toasted flaked almonds

3 tbsp capers, roughly chopped

1 tbsp lemon zest

4 tbsp juice

3 tbsp chives, finely sliced

½ tsp Aleppo chilli

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Method

To make the salsa, combine oil, almonds, capers, lemon zest and juice, tbsp chives and chilli flakes in a small bowl. Set aside.

Trim the woody ends of the asparagus, then steam the spears for three to four minutes, until tender to the tip of a knife. Transfer to a large platter and allow to cool. When ready to serve, dress with the salsa and sprinkle over the remaining 1 tbsp chives

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