Soba Noodles with Asparagus and Salsa Verde

Recipe: Soba Noodles with Asparagus and Salsa Verde

Makes : 2 main dish or 4 side dish servings | Main Dishes , Salads/Sides Dairy Free Print
You probably associate soba noodles with Asian dishes, but here I’ve partnered them with a piquant Italian-inspired herb sauce. The salsa verde contains many ingredients you likely have on hand, and it whips up quickly in a food processor. A blender also works, with a bit more effort (you’ll probably need to chop the herbs first), or you can go old school and use a mortar and pestle. In addition to the asparagus, other spring vegetables that taste great here include sugar snap peas, fava beans, and green onions. Or just make the sauce and serve it with grilled salmon or chicken, or toss it with hot brown-rice penne, diced fresh mozzarella, and halved cherry tomatoes.


  • 2/3 cup packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup packed 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 (7 to 8-ounce) package 100% buckwheat soba noodles
  • 2 ounces sliced prosciutto or thinly sliced ham, chopped (optional)


  • 1. Make the salsa verde: In a food processor, combine the parsley, basil, garlic, capers, mustard, lemon zest, lemon juice, 1/4 teaspoon of the salt, and the pepper. Give the machine a few quick pulses to combine the ingredients. With the machine running, add the oil in a thin stream to form a loose puree. (The sauce will keep, covered and refrigerated, for 2 days.)
  • 2. Bring a medium pot of water to a boil. Add the asparagus and cook until just tender, about 2 minutes, depending on the thickness. Remove the asparagus with a slotted spoon and put them in a colander. Rinse under cold water to stop the cooking. Drain well and then transfer the asparagus to a large bowl.
  • 3. Add the soba noodles to the boiling water and cook until just done, 9 to 10 minutes, or according to package directions. Do not overcook. Drain the noodles and give them a quick rinse under cold water to remove some of the starch. Put the soba noodles in the bowl with the asparagus. Add the salsa verde, prosciutto, and the remaining 1/4 teaspoon salt; toss to combine. Taste and add additional salt and pepper, if necessary. Serve at room temperature.


Leave a Comment

  1. Pam Picard says:

    Love your new website. This sounds delicious! All the best, Pam

  2. Gigi Morton says:

    Congratulations on your new website. I am a big fan of soba noodles but using them any way other than the traditional Japanese way never crossed my mind. I’ll give it a try, it looks delicious. Looking forward to more of your fabulous creations.

    • laura says:

      It’s true; just think of the soba noodles as a hearty pasta. They stand up best to a bold sauce like this one. The sauce, by the way, tastes great on grilled meat or chicken, too!

  3. brianna says:

    capers are mentioned in the recipe directions, but not in the list of ingredients…how much do you use?

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