Asparagus With Salsa Verde and Scarlet Onions

Name: Asparagus With Salsa Verde and Scarlet Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, sliced into thin rounds; A few tablespoons white wine vinegar or champagne vinegar, more to taste; Sea salt; 1 1/2 pounds asparagus; 1/4 cup chopped parsley; 2 tablespoons chopped tarragon; 1 tablespoon capers, rinsed; 1 wide band orange zest, finely slivered and blanched for 10 seconds; 4 to 5 tablespoons olive oil; 1/2 teaspoon Dijon mustard; 1 tablespoon orange juice; Black pepper

Servings: persons

1 small red onion, sliced into thin rounds
A few tablespoons white wine vinegar or champagne vinegar, more to taste
Sea salt
1 1/2 pounds asparagus
1/4 cup chopped parsley
2 tablespoons chopped tarragon
1 tablespoon capers, rinsed
1 wide band orange zest, finely slivered and blanched for 10 seconds
4 to 5 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 tablespoon orange juice
Black pepper

1
Separate sliced onion rings and toss with vinegar and a pinch of salt.
2
Set aside in refrigerator.
3
If asparagus spears are thick, peel stalks and cut off tough stem ends.
4
If they are thin, snap off bottom of each stalk where it breaks easily and trim ends.
5
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.
6
They can be a bit underdone.
7
Remove to a towel to dry; asparagus will finish cooking as it sits.
8
Put parsley, tarragon and capers in a bowl.
9
Finely dice half the orange zest, then dice half the pickled onion.
10
Add diced zest and onion to bowl.
11
Stir in oil, mustard, orange juice and vinegar to taste.
12
Season with salt and pepper.
13
Lay asparagus on a platter.
14
Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings.
15
Serve at room temperature or slightly chilled.

943

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small red onion, sliced into thin rounds, A few tablespoons white wine vinegar or champagne vinegar, more to taste, Sea salt, 1 1/2 pounds asparagus, and more.

Yes, Asparagus With Salsa Verde and Scarlet Onions falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!