Piquant Green Sauce For Cold Asparagus Recipe
Summary
Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthyServings8
Ingredients
| Olive oil | 3/4 Cup (16 tbs) | |
| Parsley heads - 2 cups | ||
| Egg - 1 hard-cooked , chopped | ||
| Capers | 2 Tablespoon, drained | |
| Onion | 1 Tablespoon, minced | |
| Garlic | 1 Clove (5gm) | |
| Anchovies - 2 , chopped, (or Anchovy paste - 1 tablespoon ) | ||
| Fresh basil - 1 or 2 tablespoons chopped (or use basil - 1 teaspoon ,dried ) | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Lemons | 2 | |
| Cold asparagus - 3 pounds, cooked | ||
Directions
MAKING
1) In a blender top, mix together all the ingredients leaving asparagus.
2) Process to a puree.
SERVING
3) Ladle the sauce portioned into 6 individual little bowls (such as little white souffle bowls) and refrigerate.
At serving time, portion the asparagus into 6 servings and place each on a plate.
Set the bowls with the sauce on the plate to serve as a dip.
1) In a blender top, mix together all the ingredients leaving asparagus.
2) Process to a puree.
SERVING
3) Ladle the sauce portioned into 6 individual little bowls (such as little white souffle bowls) and refrigerate.
At serving time, portion the asparagus into 6 servings and place each on a plate.
Set the bowls with the sauce on the plate to serve as a dip.
Chef
