asparagus with green sauce (sallye)

How To Make asparagus with green sauce (sallye)

• 1

  ASPARAGUS: 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
• 2

  MAKING THE SAUCE: Finely chop hard boiled eggs and set aside.
• 3

  Place 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.
• 4

  Remove stems from parsley before measuring. Peel onions and cut into 2" lengths Peel and cut garlic into halves
• 5

  Place parsley, onions, dill, anchovy, garlic, capers, and lemon juice in food processor. Process until a smooth paste is formed
• 6

  While 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.
• 7

  Transfer to a serving boat and stir in the diced eggs.
• 8

  Let each diner pour the desired amount of sauce over their asparagus.
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