BOILED ASPARAGUS WITH SALSA VERDE (for four)
1/3 cup extra virgin olive oil
3 tablespoons minced fresh flat leaf parsley
1 tablespoon minced shallot
4 anchovy fillets, rinsed and minced to a paste
2 teaspoons fresh lemon juice
2 teaspoons capers
1 teaspoon grated lemon zest
sea salt or kosher salt
1-1/2 pounds asparagus, trimmed
1. Make the salsa verde: In a bowl, combine the olive oil, parsley, shallot, anchovies, lemon juice, capers and lemon zest. Stir to blend then season to taste with 1/8 teaspoon salt or more to taste.
2. Cook the asparagus: Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 4 minutes for medium spears. Lift the asparagus out of the boiling water with tongs and pat dry with a clean dishtowel. Transfer t o a platter, arranging the spears with the tips pointing in the same direction. Spoon the sauce over the warm spears and serve immediately.
NOTE: You can make the salsa verde up to 8 hours ahead.
from Janet Fletcher, Fine Cooking Magazine, issue 64