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Ingredients

• 2 1/2 pounds thin asparagus, trimmed
• Salt
• Extra virgin olive oil (EVOO), for drizzling
• 6 cloves garlic, crushed
• 2 lemons, zested
• 8-10 anchovies (2 ounces), drained or 1/2 cup pitted green olives, if you do not care for anchovies
• 1/2 cup flat leaf parsley (a couple of generous handfuls)

Description

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