How to prepare Remove the white asparagus and cut them into pieces of a couple of cm.
Cook steamed and remove them when they are still a little crunchy. Let them cool.
Chop anchovies with parsley, add the lemon juice and olive oil (enough).
Add the asparagus and sauce all on a serving dish.
Refrigerate and serve the next day at room temperature.
Cook steamed and remove them when they are still a little crunchy. Let them cool.
Chop anchovies with parsley, add the lemon juice and olive oil (enough).
Add the asparagus and sauce all on a serving dish.
Refrigerate and serve the next day at room temperature.
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