Description
Enjoy the delightful combination of grilled asparagus topped with a savory anchovy walnut salsa. This simple yet flavorful dish is perfect for a quick dinner or a healthy side, making it a great addition to any meal.
Ingredients
Scale
- 4 anchovy fillets, very finely chopped
- 1 small garlic clove, very finely minced or grated
- ¼ cup walnuts, toasted and very finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 tablespoons lemon juice, plus more to taste
- Kosher salt and freshly cracked black pepper
- 1 pound asparagus, trimmed
- 5 tablespoons extra virgin olive oil, divided, plus more for serving
Instructions
- In a small bowl, combine the anchovies, garlic, walnuts, parsley, lemon juice, and 3 tablespoons of olive oil. Season with black pepper and a light touch of salt, then mix well. Taste and adjust seasoning with more salt or lemon juice as needed.
- Preheat a grill to medium-high heat. Toss the asparagus in the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
- Grill the asparagus for about 4-6 minutes, turning occasionally until they are lightly charred and just tender.
- Transfer the grilled asparagus to a serving platter. Spoon the anchovy salsa over the top, drizzle with additional olive oil, and sprinkle with freshly cracked black pepper. Serve warm or at room temperature.
Notes
Choose thicker asparagus for better grilling results.
Feel free to add more herbs for a twist on flavor.
Leftover salsa can be used on other grilled vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg