March 28, 2016

Boy George’s Steamed Asparagus With Pumpkin-Seed Salsa Verde

Recipe: Amelia Freer

This is a salsa verde that Boy George often makes, and since he shared his recipe with me, I now make it all the time too. As is his generous nature, he has shared it with us all. We had a lovely time making it (and eating it) together.


  • 1 bulb of fennel, roughly chopped
  • 3 tablespoons capers, or olives if you prefer
  • 2 handfuls of pumpkin seeds
  • 1 handful of fresh mint leaves
  • 1 teaspoon nutritional yeast flakes
  • 3 tablespoons extra virgin olive oil
  • 1 large bunch of asparagus, trimmed
  • Sea salt and freshly ground black pepper


Yield: Serves 2 (as a light meal) 4 (as a side dish)

  1. First make the salsa verde. Put the fennel, capers (or olives), pumpkin seeds, mint and yeast flakes into a small food processor and pulse until smooth. Add the olive oil and pulse again until well incorporated—you might need to add extra oil to bring the salsa verde together.
  2. Steam the asparagus for 3 minutes, then serve with the salsa verde drizzled over, or as a dip on the side. Season to taste.

Photography copyright© 2016 Susan Bell. Published by Appetite by Random House, a division of Random House of Canada Ltd., a penguin Random House company. All rights reserved.


Excerpted from Cook.Nourish.Glow. by Amelia Freer. Copyright © 2016 Amelia Freer.