John Myers
Asparagus with Gherkins-pickles-parsley Salsa
The perfect asparagus with gherkins-pickles-parsley salsa recipe with a picture and simple step-by-step instructions.
- 60 g Gherkins pickles
- 1 Shallot
- 1 bunch Parsley
- 20 g Capers
- 4 tbsp Gherkin water
- 4 tbsp Olive oil
- 1 pinch Sugar
- Salt and pepper
- 500 g Fresh asparagus
- 2 tsp Sugar
- Salt
- 2 tbsp Lemon juice
- 1 tbsp Butter
- For the gherkins, gherkins and parsley salsa: pluck the parsley leaves from the stems, peel off the shallot and cut into large cubes. Cut the gherkins into large pieces. Put everything with 2/3 of the capers with the cucumber water and olive oil in a tall container. Use a blender to puree medium-fine. Mix in the remaining capers. Season with salt, pepper and a pinch of sugar.
- Boil the asparagus: Peel the asparagus and cut the ends. Boil approx. 1-2 liters with the asparagus stalks, peel and ends in a saucepan. Season with salt, sugar, butter and lemon juice. Let it steep for 10 minutes. Lift the asparagus out of the water with a slotted spoon, allow to drain.
- Arrange the asparagus spears on plates and serve with the gherkins, gherkins and parsley salsa, served with boiled potatoes.
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