Asparagus And Country Bread With Anchovy Dressing


3 Anchovy fillets , rinsed and minced
2 Medium cloves garlic , minced
2 tablespoons Lemon juice from 1 lemon
1/4 cup Extra-virgin olive oil
Table salt and ground black pepper
1 1/4 pounds Asparagus , tough ends snapped off
2 slices Day-old, chewy country-style bread (1/2-inch slices)
1 Small chunk Parmesan cheese (about 1 ounce), shaved into strips with vegetable peeler


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