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Asparagus In Anchovy Sauce
Created by admin, Tuesday, 01 May 2007
Description
4-6 servingsIngredients
3/4 cup water
3/4 teaspoon salt, divided
2 packages (8 to 10 ounces each) frozen asparagus spears
1 cup crisco oil
3 tablespoons lemon juice
1 tablespoon anchovy paste
1 teaspoon onion powder
1 teaspoon dried chervil leaves
1/4 teaspoon garlic powder
3/4 teaspoon salt, divided
2 packages (8 to 10 ounces each) frozen asparagus spears
1 cup crisco oil
3 tablespoons lemon juice
1 tablespoon anchovy paste
1 teaspoon onion powder
1 teaspoon dried chervil leaves
1/4 teaspoon garlic powder
Methods/steps
Combine water and 1/2 teaspoon salt in large saucepan. Heat to boiling. Add asparagus. Return to boiling. Cover. Reduce heat to moderate. Cook 3 to 4 minutes, or until asparagus is thawed and warm. Drain. Spread asparagus in shallow baking dish.
Blend remaining ingredients and remaining 1/4 teaspoon salt in small mixing bowl. Pour over asparagus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve chilled or at room temperature.
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