Brown-butter basted radishes & asparagus
This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish
Salsa verde (green sauce)
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 1 small pack of tarragon
- 2 small packs of flat-leaf parsley
- 30g wild garlic(or 2 garlic cloves)
- 3 tsp Dijon mustard
- 40g small capersdrained, rinsed and roughly chopped
- 200ml extra virgin olive oil
- 2 tbsp sherry vinegar
Nutrition: per serving
- kcal474
- fat51g
- saturates7g
- carbs2g
- sugars1glow
- fibre1g
- protein2g
- salt2.4g
Method
step 1
Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
step 2
Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
step 3
Add the vinegar, little by little, stirring and tasting as you go – trust your palate!
