Aspargus in anchovy sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ¾ | Tspoon salt; divided | |
| 2 | packs | (8-10 oz) frozen aspargus spears |
| 1 | cup | Oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Anchovy paste |
| 1 | teaspoon | Onion powder |
| ¼ | tablespoon | Garlic powder |
Directions
Recipe By : Iara Lewin
Combine water and ½ tspoon salt in large saucepan. Heat to boiling.Add aspargus. Return to boiling.Cover. Reduce heat to moderate. Cook 3 to 4 min.Drain. Spread aspargus in shallow baking dish. Blend remaining ingredients and remaining ¼ tspoon salt in small mixing bowl. Pour over aspargus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve chilled or at room temperature. Posted to JEWISH-FOOD digest Volume 98 #023 by BNLImp <BNLImp@...> on Jan 12, 1998