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

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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