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.



  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)

$3.49 ea

Fish4Ever - Anchovy - In Olive Oil (95g)

$11.69 ea

Garlic (head)

$2.02 ea

Garlic Organic (150g)

$11.29 ea

Villa Rossi - Extra Virgin Olive Oil (1l)

$16.99 ea

Lemons (each)

$0.91 ea

Lemons Imperfect Pick Value Range (Each = min 500g)

$2.00 ea

Radish Red (bunch)

$3.49 ea

Lettuce Cos Baby (2 pack)

$4.49 ea

Lettuce Midi Cos (whole)

$3.49 ea