Asparagus

Asparagus with tarragon salsa verde
1. 

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

Cook the asparagus in salted, simmering water in a deep frying pan until tender

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.

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