1. Roast Asparagus

   Preheat oven to 400F. Line sheet pan with foil for easy clean-up. Season asparagus on sheet pan. Bake for 10 minutes.

   • 2 lb Green Asparagus
   • 1 Tbsp Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1 pinch Black Pepper
2. Prep Salsa Verde

   Prepare ingredients. Reserve a small amount of parsley for garnish. Combine in a small to medium bowl & mix well.

   • 1/4 cup Extra Virgin Olive Oil
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 1 cup , chopped Italian Parsley
   • 4 , chopped Canned Anchovy Fillets in Oil
   • 1/4 cup , chopped Pickled Capers
   • 2 Tbsp Champagne Vinegar
3. Taste

   Plate this on a platter having all of the asparagus facing the same direction. Dress with salsa verde. Garnish with parsley leaves.

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	Amount per serving	Daily value percentage
Calories	160 kcal
Total Fat	14 g	17%
Total Saturated Fat	2 g	10%
Unsaturated Fat	12 g
Low Cholesterol	< 5 mg	1%
Sodium	1230 mg	50%
Total Carbohydrate	6 g	2%
Fiber Total Dietary	3 g	12%
Sugars Total	2 g
Protein	4 g	9%
Good Source: Vitamin C	27 mg	30%
Calcium Ca	64 mg	4%

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	Amount per serving	Daily value percentage
Good Source: Iron	4 mg	20%
Vitamin D	0.1 µg	0%
Potassium K	360 mg	8%
Vitamin E	3.5 mg	25%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.2 mg	15%
Niacin	2 mg	15%
Pantothenic Acid	0.4 mg	8%
Vitamin B-6	0.1 mg	8%
Folate (B9)	88 µg	20%

By Innit Culinary Team