Asparagus with tarragon salsa verde

Ingredients

• 2 bundles asparagus trimmed
• 1 lemon juiced
• 1 large bunch tarragon
• chopped to make 2 tbsp parsley
• 1 tbsp capers drained and rinsed
• 1 tbsp balsamic vinegar
• olive oil
• to serve sourdough

Instructions

1. 1

   Cook the asparagus in salted, simmering water in a deep frying pan until tender – how long this takes will depend on how thick the spears are. They should be tender enough to just bend under their own weight when held at one end.

2. 2

   Meanwhile, whizz the remaining ingredients except the oil and bread – you can make the mixture chunky or fine. Add enough oil to make a thick but spoonable dressing and season. Serve with toasted sourdough.