Asparagus with Anchovy Butter and Parsley, or Asparagi al Burro di Acciughe e Prezzemolo: This asparagus recipe is from Emilia Romagna, the area that produced the asparagus most prized by the Romans. To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 3 1/3 pounds (1.5 k) green asparagus
- 2/3 cup unsalted butter
- A finely minced shallot
- A medium-sized bunch of fresh parsley, minced
- 12 anchovy filets, rinsed and minced
- 1 tablespoon vinegar
- Freshly ground pepper
Preparation:
Wash the asparagus, tie them in bunches and cook them in three inches of lightly slated boiling water for 5-8 minutes, or until the tips begin to droop. When they're done but still firm drain them, cut off the white parts of the stalks, and arrange them on a serving platter, in a ray pattern. Keep them warm by putting the platter on a pot of hot water.
Melt the butter, and add to it the anchovies, shallot and parsley. Season the sauce with pepper to taste (salt shouldn't be necessary) and the vinegar, and pour it, warm, over the asparagus.
Melt the butter, and add to it the anchovies, shallot and parsley. Season the sauce with pepper to taste (salt shouldn't be necessary) and the vinegar, and pour it, warm, over the asparagus.
