ROASTED ASPARAGUS WITH SALSA VERDE

Roasted Asparagus with Salsa Verde image

Provided by Alex Guarnaschelli

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

1 large bunch thin "pencil" asparagus
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons grainy mustard
1 tablespoon red wine vinegar
1 lemon
1 small clove garlic
2 small anchovy fillets in oil plus 1 scant tablespoon anchovy oil
12 sprigs fresh flat-leaf parsley
10 to 12 fresh mint leaves
8 sprigs fresh tarragon
1 medium dill pickle plus 1 tablespoon pickle brine
2 to 3 teaspoons honey

Steps:

Arrange 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.