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

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