Cook along with Alex as she takes roasted asparagus to the next level with a bright and herbaceous salsa!#AlexGuarnaschelli #FoodNetwork #RoastedAsparagus #SalsaVerdeGet the recipe https://foodtv.com/3qvjpPoSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Roasted Asparagus with Salsa VerdeRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 25 minActive: 25 minYield: 2 to 3 servingsIngredients1 large bunch thin "pencil" asparagus5 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper2 tablespoons grainy mustard1 tablespoon red wine vinegar1 lemon1 small clove garlic2 small anchovy fillets in oil plus 1 scant tablespoon anchovy oil12 sprigs fresh flat-leaf parsley10 to 12 fresh mint leaves8 sprigs fresh tarragon1 medium dill pickle plus 1 tablespoon pickle brine2 to 3 teaspoons honeyDirectionsArrange an oven rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.Trim about 1 inch off the bottom of the asparagus and discard. Arrange the asparagus in a single layer on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with a generous pinch of salt and pepper. Place the baking sheet in the center of the oven and roast until slightly tender and lightly browned, 5 to 8 minutes.Meanwhile, add the mustard and vinegar to a medium blow. Grate the zest of the lemon into the bowl and squeeze in the juice. Add the remaining 3 tablespoons olive oil. Mince the garlic and add to the bowl. Mince the anchovies and add to the bowl along with the anchovy oil. Finely chop the parsley, including the stems, and add to the bowl. Chop the mint leaves and add to the bowl. Cut off and discard the woody bottoms of the tarragon. Chop the remaining tarragon and add to the bowl. Chop the pickle and add to the bowl along with the pickle brine. Mix together with a spoon and taste for seasoning. Refrigerate if not using immediately.Season the asparagus with salt and drizzle with the honey. Spoon some of the salsa verde over the asparagus and transfer to a platter. Top with additional salsa verde.Cooks NoteWhat does good asparagus look like? Look for firm, clean, straight stalks. Wobbly stalks and discolored ends are telltale signs that they are not fresh. Use a sharp knife to trim only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste. Thinner "pencil" asparagus are too thin to peel. For larger asparagus, I peel them (because the outer skin can be tough) and leave the top two inches intact. Not planning to use them right away? Fresh asparagus should be kept refrigerated. Placing the stalks upright in a little bit of water (as you would a bouquet of flowers, for example) can extend its shelf life. I love asparagus steamed or roasted, with a simple salsa verde. Make the salsa the night before, for best results.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkAlex Guarnaschelli's Roasted Asparagus with Salsa Verde | Food Networkhttps://www.youtube.com/watch?v=7tqB-4ojFvc
