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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Ingredients: 1 Pound(s) cleaned and ends trimmed asparagus 34/1453 Quart(s) olive oil 39/2500 Quart(s) freshly squeezed lemon juice 1 Teaspoon(s) freshly grated lemon zest 1 Slice(s) paste anchovy 1 Ounce(s) to taste salt 1 Ounce(s) to taste black pepper |
Directions: Preheat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to 10 minutes, stirring every 2 to 3 minutes. The asparagus should be crisp and browned and slightly softened but not mushy.
While asparagus cooks, mix together lemon juice, lemon zest and anchovy paste in a large bowl. Add asparagus, toss until well coated and season to taste with salt and pepper.
Serve hot as a side dish, or either chilled or room temperature for an appetizer
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