Standing Tall Asparagus with Anchoiade Dip

 

asparagus recipes

asparagus recipes

This makes a great starter, along with some other crudites like segments of fennel, chopped radish, batons of celery and dutch carrots.

Serves 2-3 as a side dish or starter.

INGREDIENTS

METHOD

  1. To make the anchoiade add the ingredients into a small blender and blitz until you have a smooth paste. Alternatively pound together in a mortar and pestle until smooth. It will keep in the fridge for a week.
  2. Fill a small saucepan with enough water to come half way up the stems of asparagus. Bring the water to the boil. Once it is boiling add the asparagus and boil for 3 minutes, until the ends are soft and the tips tender. Refresh under cool water.
  3. Serve the asparagus with the room temperature anchoiade for dipping.

 

Recipe by Tori Haschka & pics from Anastasia Zolotarev. 

 

Ingredients for Standing Tall Asparagus with Anchoiade Dip

Asparagus Bunch

$1.25 ea
 

Fish4Ever Anchovy In Olive Oil 95g

$9.99 ea
 

Garlic Head Each

$2.00 ea
$19.99
 

Garlic Organic 150g

$14.99 ea
 

Villa Rossi Extra Virgin Olive Oil 1l

$13.99 ea
 

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea
 

Lemon Premium Each

$1.22 ea
$6.99
 

Lemon Imperfect Each

$0.25 ea
$1.99
 

Radish Red Bunch

$1.99 ea
 

Lettuce Baby Cos Twin Pack

$2.69 ea
 
 

Consorcio Anchovy in Oil 45g

$11.99 ea
 

La Bonta Marinated Anchoives 200g

$8.99 ea