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Asparagus with Butter-anchovy Sauce

From Italian Cooking and Living, June/July 2005

  • salt
  • 1 pound asparagus
  • 4 tablespoons butter
  • 3 egg yolks
  • 3 anchovy fillets packed in oil, drained
  • 3 tablespoons freshly grated
  • Parmigiano-Reggiano (or substitute domestic parmesan)
  • 5 tablespoons chicken stock
  • freshly ground pepper

    Special tools: food processor/ double boiler

    Bring a pot of water to a boil. Add salt and the asparagus spears, and cook until tender, about 5 minutes. Drain, and transfer to a bowl of iced water.

    In a double boiler, melt the butter. Add the egg yolks, and whisk until creamy, making sure the yolks don’t curdle. Transfer to a food processor, and add the anchovy fillets, Parmigiano and chicken stock. Season lightly with salt and pepper, and process until a creamy sauce forms. To serve, drain the asparagus, and arrange on a platter. Drizzle the anchovy-butter sauce on top. Serves 4

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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