Asparagus with parsley and anchovies
8 servings
15 minutes
Asparagus with parsley and anchovies is an elegant dish of Italian cuisine that combines the freshness of greens and the spiciness of anchovies. Tender and slightly sweet asparagus is complemented by a fragrant mix of garlic, olives, and lemon zest, creating a harmonious balance of flavors. The light acidity of lemon highlights the richness of anchovies while parsley adds freshness. This dish is perfect as an appetizer or side dish for meat and fish, and its simplicity in preparation makes it ideal for any occasion. Its roots trace back to the southern regions of Italy where natural and rich flavors are appreciated. Served hot or at room temperature, it allows all the nuances of the ingredients to shine through. Enjoy this masterpiece of Mediterranean gastronomy!
1
Boil the asparagus in a small amount of salted water (5 minutes). Drain the water and place on a plate, lightly drizzled with olive oil.
- Fresh asparagus: 1 kg
- Olive oil: 1 tablespoon
2
While the asparagus is boiling, finely chop the garlic, anchovies, olives, fresh lemon zest, and mix everything with chopped parsley.
- Garlic: 6 cloves
- Lemon: 2 pieces
- Olive: 0.5 glass
- Chopped parsley: 0.5 glass
- Anchovies: 10 pieces
3
Place the mixture on the prepared asparagus. Serve hot or at room temperature.