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.
Ingredients
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
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
