Asparagus with lemon and fresh parsley sauce.
Adapted from a recipe I saw in a reader's digest cookbook. Their photo looked good.

 There's is plenty of fresh parsley in the garden right now.

I think this is all I need to get started. 

 Anchovies?! Is that what they look like? No, I have never opened a can of anchovies before. They smell kinda fishy too.
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.

 What ARE capers? I thought that was something Jack and Jill did after he fell down the hill.these pickled things look sorta like pickled peas or something.

 anyway put in the chicken stock, parsley and lemon juice.

 Blend for about 1 minute.

Add olive oil and blend 30 seconds more. 

 Cook asparagus

 Spread out to dry and cool.

Pour the bright green sauce over the asparagus. 

 Maybe you'll make less of a mess than I did when I "tossed" the asparagus in the sauce.

 I had my doubts about making something with ingredients I'd never eaten before. It was really a very strong parsley flavor and I liked it.

 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.