Asparagus With Anchovy, Garlic, And Lemon Vinaigrette Dressing

1 1/2 Pounds Of Fresh Asparagus With About One Inch Of The Bottoms Cut Off

3/4 Teaspoon Of Sea Salt, Divided

A Pinch Of Crushed Red Pepper Flakes

A Tablespoon Of Fresh Lemon Juice

A Teaspoon Of Anchovy Paste

1/4 Cup Of Extra Virgin Olive Oil

A Minced Garlic Clove

Into a mixing bowl large enough to hold the asparagus, add the garlic and 1/4 teaspoon of sea salt. Using a fork, mash the garlic into a paste. Add the crushed red pepper flakes and the anchovy paste.   Mash again. Add the lemon juice and whisk until smooth. While whisking, slowly drizzle in the olive oil. After all of the olive oil has been added, continue to whisk until the mixture is smooth and thickened slightly. Taste the dressing and add more sea salt and/or crushed red pepper flakes, if desired.

Into a 12-14 inch shallow pan, add two cups of cold water, the asparagus, and 1/2 teaspoon of sea salt. Bring the water to a boil. Cook the asparagus in the boiling water until tender. Drain the asparagus in a colander.

While the asparagus is still warm, add it to the mixing bowl with the dressing. Toss gently so that all of the asparagus spears get coated with the dressing. Serve immediately.

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