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Categories: Fish and shellfish, Vegetables

Asparagus with egg and anchovy

Asparagus with egg and anchovy
Genaro Molina / Los Angeles Times

THE heady scent of aromatic garlic and rosemary fills the kitchen long before a magnificent roast leg of lamb goes out to the table, and you can picture already all the trimmings of a perfect spring dinner: fresh fava beans ... Read more

Total time: 35 minutes | Serves 6
Note: From Donna Deane.
  • 1 1/2 pounds large asparagus spears (about 25 spears)
  • 1/4 cup olive oil
  • 2 anchovy fillets, minced
  • 1/2 teaspoon chopped parsley plus more for sprinkling
  • 1 teaspoon minced shallots
  • 1 1/2 teaspoons lemon juice
  • Fleur de sel or Maldon salt
  • Freshly ground white pepper
  • 2 hard-cooked eggs, cut into 1/4 -inch dice

Step 1Trim or snap tough bottom ends off the asparagus spears. With a peeler, peel the bottom portion of each of the spears.

Step 2Put the asparagus in a large skillet. Add enough water to cover. Bring to a boil. Reduce to a simmer and cook until spears are just tender, about 5 to 7 minutes. Drain and keep warm.

Step 3Combine the olive oil, minced anchovy, chopped parsley, shallots, lemon juice, fleur de sel (or Maldon salt) and a pinch of ground white pepper, or to taste.

Step 4Drizzle half the dressing over the hard-cooked eggs and lightly toss with a fork. Arrange the asparagus spears on a serving platter. Spoon the egg over the cooked asparagus spears.

Step 5Drizzle remaining dressing over the asparagus. Sprinkle chopped parsley over the top to finish.

Each serving:
120 calories; 4 grams protein; 3 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 72 mg. cholesterol; 81 mg. sodium.
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