ASPARAGUS WITH GREEN SAUCE (SALLYE)
Featured Pinch Tips Video
- 1 lb
- fresh asparagus
- 2 c
- fresh parsley (leaves only)
- 3 TO 5 medium
- green onions
- 1/2 c
- fresh dill sprigs
- anchovy fillets, drained
- 3 clove
- 1 Tbsp
- capers, drained
- 6 Tbsp
- fresh lemon juice
- 3/4 c
- olive oil
- 1 tsp
- sea salt
- 1 tsp
- ground black pepper
- 2 large
- hard boiled eggs
Snap off the tough bottoms, and peel the stalks half the way up with a swivel bladed vegetable peeler.
Bring a pot of water to a fast rolling boil
Gently add the asparagus to the boiling water and cook just a few minutes. Asparagus should be tender but still firm.
Drain and pat dry with paper towel
2MAKING THE SAUCE:
Finely chop hard boiled eggs and set aside.
3Place 1 teaspoon of olive oil in skillet over medium high heat. When oil is hot, add anchovies and quickly saute on both sides just to bring flavor out. Remove from heat.
4Remove stems from parsley before measuring.
Peel onions and cut into 2" lengths
Peel and cut garlic into halves
5Place parsley, onions, dill, anchovy, garlic, capers, and lemon juice in food processor.
Process until a smooth paste is formed
6While processor is still running, add the salt and pepper, and dribble the olive oil into mixture until well blended and you have a smooth, velvety sauce.
7Transfer to a serving boat and stir in the diced eggs.
8Let each diner pour the desired amount of sauce over their asparagus.