Boiled Asparagus with Salsa Verde

Ingredients

• 1 Tbs. minced shallot
• 2 tsp. fresh lemon juice
• 4 anchovy fillets, rinsed and minced to a paste
• 3 Tbs. minced fresh flat-leaf parsley
• 1-½ lb. asparagus, trimmed
• Sea salt or kosher salt
• 2 tsp. capers, rinsed and finely minced
• + 2 more ingredients
• • 1 tsp. grated lemon zest
  • ¹/₃ cup extra-virgin olive oil

In a bowl, combine the olive oil, parsley, shallot, anchovies, lemon juice, capers, and lemon zest. Stir to blend and then season to taste with 1/8 tsp. salt, or more to taste. Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 4 minu...

View full recipe at Fine Cooking