| Asparagus and Anchovy Sauce | ||||
| 1 pound pencil-thin asparagus Sea Salt and freshly ground Pepper to taste 3 Tablespoons Sicilian Extra Virgin Olive Oil 3 garlic cloves, finely chopped 6 oil-packed anchovies, drained of oil or 6 salt-packed anchovies, rinsed well to remove salt 1 Lemon, sliced into wedges Gather the asparagus in a bunch and tie with a string. Cut across the base of the stalks to remove tough portion. Blanch the asparagus in salted boiling water for 2 minutes and drain. Let cool, then chop the asparagus into one-inch length pieces. Sauté asparagus, olive oil & garlic for 2-3 minutes over low heat. Add anchovies, stirring until they dissolve. Toss with pasta of your choice. Serve with lemon wedges and a crusty bread. |
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