Recipe - Aspargus In Anchovy Sauce

Three fourths cup Water
Three fourths Tspoon salt; divided
2 pack (810 oz) frozen aspargus
spears
1 cup Oil
2 tablespoon Lemon juice
1 tablespoon Anchovy paste
1 teaspoon Onion powder
One fourth tablespoon Garlic powder

Recipe By : Iara Lewin

Combine water and One half tspoon salt in large saucepan. Heat to boiling.Add
aspargus. Return to boiling.Cover. Reduce heat to moderate. Cook 3 to 4
min.Drain. Spread aspargus in shallow baking dish. Blend remaining
ingredients and remaining One fourth tspoon salt in small mixing bowl. Pour over
aspargus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve
chilled or at room temperature.

Posted to JEWISHFOOD digest Volume 98 #023 by BNLImp BNLImp@aol.com on
Jan 12, 1998