All good things start with a salad dressing, and this asparagus salsa verde proves it true. Well, it proves that all good things start with a salad dressing…or sauce, because this is kind of a mix of the two.
This recipe draws inspiration from a classic Italian salsa verde, which is scallions, capers, parsley, lemon juice and olive oil. The traditional sauce is addictive and bright, and it pairs well with so many meals and ingredients. I switched up the classic by swapping out a few ingredients and adding in more volume with the asparagus. Does this mean that the dressing becomes the salad? Or visa versa? I’m not totally sure.
What I do know is that this is one of my favorite vegetarian meals of all time, and that’s all thanks to the ~sauce~
Table of contents
Ingredients you will need for the asparagus salsa verde
You’ll be surprised at how much flavor this salad packs for as few ingredients as we use. Here’s everything you need for the asparagus salsa verde:
- 1 small shallot
- 1 large handful of parsley leaves
- A tbsp capers
- Juice from one lemon
- ¼ cup olive oil plus more to taste
- Salt and pepper to taste
- 10 asparagus spears
How to prepare this salsa verde
- Finely dice the shallot and roughly chop the parsley. Roughly chop up the capers. Add all the ingredients to a bowl.
- Squeeze the lemon juice over the shallot, parsley and capers. Add the olive oil, mix and season with salt and pepper to taste.
- Cut the white ends off the asparagus spears. Cutting on a diagonal, thinly slice the spears. Add the asparagus to the bowl with the other ingredients and stir.
What other vegetables can you use besides asparagus?
This recipe is so versatile that any vegetable will work! Just make sure you like that veggie raw, because the dressing is amazing, but it doesn’t break down and soften the vegetables the same way cooking them would. For a sub for asparagus, I love the following”:
- Lacinato kale
- Radishes
- Carrots
- Shredded cabbage
- Spinach (just don’t let it sit and wilt for too long)
- Shredded brussel sprouts
But really it’s up to you! With this recipe, follow what vegetable feels best.
How to prepare the poached eggs
Poached eggs are a different kind of animal, but they are so delicious when you make them. I have three poached egg rules:
- Never let your water go above a simmer
- Swirl the water to make a “whirlpool” and drop the egg in the center
- Crack the egg into a bowl before you drop it in
For this recipe I recommend that you bring a pot of water to a simmer. Stir with a spoon to create a “whirlpool” and drop one egg into the center of the water. Simmer for 4 minutes or until the egg white is set. Remove the egg and repeat with the second one.
How to make the breadcrumb topping
The breadcrumbs here are up to you, but what is absolutely necessary is that you get some kind of carb-y crunch in this recipe. You’ll have tons of other crunch coming from the asparagus and the vegetables, but there’s no kind of crunch like a bread crunch. You get the idea.
Of course, you can also sub out a bread crunch for a nut crunch, just make sure the nuts are nice and toasty. We need the toasty element.
My favorite way to prepare these bread crumbs is to toast day-old bread in the oven at 350F for about 5-10 minutes, it gives the perfect level of browning and crispness, and you can do this with any nuts or seeds as well!
Looking for other easy lunch recipes?
I love lunch. Lunch is a love language. Here are a few other simple, delicious lunch recipes on the blog:
And that’s it for this quick and easy asparagus recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Asparagus Salsa Verde & Poached Eggs
Ingredients
- 1 small shallot
- 1 large handful of parsley leaves
- 1 tbsp capers
- Juice from one lemon
- ¼ cup olive oil plus more to taste
- Salt and pepper to taste
- 10 asparagus spears
- 2 eggs
- 1/2 cup croutons or torn bread crumbs
- Paprika for seasoning
Instructions
- Finely dice the shallot and roughly chop the parsley. Roughly chop up the capers. Add all the ingredients to a bowl.
- Squeeze the lemon juice over the shallot, parsley and capers. Add the olive oil, mix and season with salt and pepper to taste.
- Cut the white ends off the asparagus spears. Cutting on a diagonal, thinly slice the spears. Add the asparagus to the bowl with the other ingredients and stir.
- Bring a pot of water to a simmer. Stir with a spoon to create a "whirlpool" and drop one egg into the center of the water. Simmer for 4 minutes or until the egg white is set. Remove the egg and repeat with the second one.
- If your bread crumbs are not already toasted, toast them in an oven at 350F for 5-10 minutes or until golden.
- Serve by spreading out the asparagus salad, adding the eggs on top, then the breadcrumbs, and then sprinkle with paprika, salt and pepper. Serve immediately.
Tried it this morning and it was delicious. The flavors complement each other beautifully. Definitely adding it to my breakfast food rotation. Thank you for all the work you do with your recipes.
I’m so so glad you enjoyed it <3
Okay so I made this but I chose butter lettuce and spinach and I cut up the asparagus and grilled it with garlic and salt and pepper and tossed it in as a garnish and it was ahhhhhhh mazing
that sounds AMAZING – omg I’m so glad you made this!