Recipes

Roasted Asparagus with Castelvetrano & Carrot Top Salsa Verde, Chevre & Microgreens

Roasted asparagus is topped with a bright carrot top and Castelvetrano olive salsa verde, creamy chèvre, and delicate microgreens.

Ingredients

1/2 cup carrot tops, finely chopped

1/2 cup castelvetrano olives, pitted and finely chopped

2 tbsp parsley, finely chopped

1 tbsp chives, finely chopped

1 garlic clove, grated

zest of 1 lemon

1 tbsp lemon juice

1/4 cup olive oil

1/2 tsp salt

1 lb asparagus, trimmed

1 tbsp olive oil

1/2 tsp salt

4 oz fresh chevre

1/2 cup purple power microgreens

flaky salt, for finishing

Method

1. Make the salsa verde. In a small bowl, combine carrot tops, castelvetrano olives, parsley, chives, garlic, lemon zest, lemon juice, olive oil, salt and pepper. Stir well and let sit for 20 minutes to allow flavors to meld.

2. Preheat oven to 425 F. Toss the asparagus with olive oil and salt. Arrange in a single layer on a sheet pan and roast until just tender.

3. Arrange asparagus on a serving platter. Spoon the salsa verde generously over the asaparagus. Crumble chevre over the top and garnish with microgreens. Sprinke with flaky salt to finish.