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Asparagus with Butter-anchovy SauceFrom 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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