Riverford Wicked Leeks
Asparagus with pine nut salsa recipe image

Print Asparagus with pine nut salsa

Its season is short but sweet so while aspargus is here it should be the star of the show. This bright and delicate asparagus with salsa verde recipe makes a great vegetarian starter or part of a mezze summer lunch. The main tip? Avoid overcooking asparagus or it’ll get limp and mushy. You can find more aspargus cooking ideas here.


  • Bunch asparagus
  • 1 tbsp pine nuts, lightly toasted
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 hardboiled egg, finely chopped
  • ½ tbsp tarragon, chopped
  • ½ tbsp parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp wine vinegar


  1. Cook the asparagus.
  2. Mix together the pine nuts, onion, garlic clove, hardboiled egg, tarragon, parsley, oil, vinegar, salt and pepper.
  3. Pour over asparagus to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes