Adapted from a recipe I saw in a reader's digest cookbook. Their photo looked good.
Excuse me, while I fish (no pun intended) 6 of the 8 anchovies back out of the blender. I forgot it was only 2 and dumped the whole can in. Reading directions is over rated.
Asparagus with Lemon parsley sauce
- 1/3 cup minced parsley
- 2 canned anchovies
- 2 tablespoons lemon juice
- 2 tablespoons Chicken stock
- 1 tablespoon capers
- 1 tablespoon olive oil
- 1 pound asparagus trimmed
in a blender, blend the parsley, anchovies, lemon juice, stock, and capers for about 1 minute or until pureed. Add the oil and blend 30 seconds longer. Set aside
Cook asparagus until crisp-tender. Let cool and dry. Transfer to serving dish, toss with parsley dressing and let marinate for 1-2 hours.