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Our recipe countdown continues with #29: Roasted Asparagus with Salsa Verde. We have never tired of eating this fresh, colorful, and piquant salsa. Originally created by Kirk Warner of Kirk’s Traveling Kitchen, the asparagus salsa is a favorite topping for grilled fish, but the salsa is also delicious on omelets, beef, and chips — or just serve the grilled or roasted asparagus as a first course. It’s memorable.

Kirk Warner teaches this salsa as a part of his Day in the Kitchen: Fish and Shellfish class, which we have offered every other month for 15 years. The students meet at Bob’s Seafood to purchase the fish, then return to Kitchen Conservatory to cook all of the fish in a five-hour extravaganza. Sign up for this fish class on Saturday, March 29.