Asparagus with anchovy
Instructions
Clean the asparagus, scrape the white part, wash them, tie them in bunches, let them cook in salted boiling water until they are tender, drain, slegarli and place in a serving dish.
Put in a pan with oil and anchovy fillets, stir until they dissolve, pour over asparagus and serve.
Ingredients and dosing for 4 persons
- 800 g of asparagus
- 100 g of anchovy fillets in olive oil
- 3 tablespoons of olive oil
- Salt