Asparagus With Salsa Verde and Scarlet Onions
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small red onion, sliced into thin rounds
- A few tablespoons white wine vinegar or champagne vinegar, more to taste
- Sea salt
- 1½pounds asparagus
- ¼cup chopped parsley
- 2tablespoons chopped tarragon
- 1tablespoon capers, rinsed
- 1wide band orange zest, finely slivered and blanched for 10 seconds
- 4 to 5tablespoons olive oil
- ½teaspoon Dijon mustard
- 1tablespoon orange juice
- Black pepper
Nutritional analysis per serving (4 servings)
186 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
- Step 2
If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin spears, 5 minutes or longer for fat. They can be a bit underdone. Remove to a towel to dry; asparagus will finish cooking as it sits.
- Step 3
Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
- Step 4
Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.
Private Notes
Comments
The best I can say about this dish is that it was terribly disappointing--especially compared with other asparagus dishes in the NYT collection. Overall, it was simply too vinegary--too much pickling and acid that did not combine well with the orange/pickled onion/ tarragon palate. It was also weirdly yellow (orange zest) and purple (red onion).
Any suggestions?
The best I can say about this dish is that it was terribly disappointing--especially compared with other asparagus dishes in the NYT collection. Overall, it was simply too vinegary--too much pickling and acid that did not combine well with the orange/pickled onion/ tarragon palate. It was also weirdly yellow (orange zest) and purple (red onion).
Any suggestions?
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