Description
Tender white asparagus spears tossed in a vibrant lemon-anchovy sauce. A sophisticated yet simple side dish.
Ingredients
Units
Scale
- 1 lbs (454 g) asparagus
- 3 large hard boiled eggs, yolks separated
- 2 tbsp (30 ml) lemon juice
- 0.5 cups (118 ml) extra virgin olive oil
- 2 salt cured anchovy filets, boned, rinsed and chopped
- 1 tbsp (15 ml) capers, rinsed and chopped
- Kosher salt and freshly ground pepper
Instructions
- Tie asparagus stalks in small bunches and stand them upright in a high, narrow pan, using mason jars to fill extra space if needed. Add water to two-thirds the length of the stalks (tips above water) and simmer until tender, about 8 minutes.
- For the sauce: Press hard-boiled egg yolks through a sieve into a small bowl.
- Stir in lemon juice.
- While constantly stirring, slowly drizzle in olive oil.
- Chop egg whites; add most to the sauce, reserving some for garnish.
- Add anchovies and capers; season with salt, pepper, and additional lemon juice to taste.
Notes
- For perfectly tender asparagus, ensure the water is gently simmering, not boiling.
- If you don’t have capers, a teaspoon of finely chopped cornichons makes a good substitute.
- Store leftover sauce separately from the asparagus in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 100