Soba Noodles With Asparagus and Salsa Verde | Oregonian Recipes
Buckwheat soba's toothsome bite and hearty flavor partner perfectly with a punchy sauce. The salsa verde contains many ingredients you probably already have ...
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Cooking tools:
- Food processor
- Microplane
- Colander
- Pot
- Stove
- Slotted spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2/3 cup packed fresh Italian (flat-leaf) parsley leaves
- 1/4 cup fresh basil leaves
- 1 clove garlic, smashed
- 1 tablespoon drained capers
- 1/2 teaspoon Dijon mustard
- Grated zest of 1 lemon, plus 1 tablespoon lemon juice
- 1/2 teaspoon salt (divided)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 1/2 pound asparagus, trimmed and cut into 1-inch lengths
- 1 8-ounce package soba (100 percent buckwheat) noodles
- 3 slices prosciutto (about 2 ounces) or thinly sliced ham, chopped (optional)
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