Asparagus with egg and anchovy Recipe

Share via
- Email
- Facebook
- X
- LinkedIn
- Threads
- Reddit
- WhatsApp

and Donna Deane

April 4, 2007

Treat bright green asparagus gently, cooking the spears in simmering water just until tender. Look for asparagus spears of about the same size so they reach tenderness in the same length of time.

From the story: Something special on the side

Read More Read Less

1 ½ pounds large asparagus spears (about 25 spears)

¼ cup olive oil

2 anchovy fillets, minced

½ teaspoon chopped parsley plus more for sprinkling

1 teaspoon minced shallots

1 ½ teaspoons lemon juice

Fleur de sel or Maldon salt

Freshly ground white pepper

2 hard-cooked eggs, cut into ¼ -inch dice

Trim or snap tough bottom ends off the asparagus spears. With a peeler, peel the bottom portion of each of the spears.

Put the asparagus in a large skillet. Add enough water to cover. Bring to a boil. Reduce to a simmer and cook until spears are just tender, about 5 to 7 minutes. Drain and keep warm.

Combine the olive oil, minced anchovy, chopped parsley, shallots, lemon juice, fleur de sel (or Maldon salt) and a pinch of ground white pepper, or to taste.

Drizzle half the dressing over the hard-cooked eggs and lightly toss with a fork. Arrange the asparagus spears on a serving platter. Spoon the egg over the cooked asparagus spears.

Drizzle remaining dressing over the asparagus. Sprinkle chopped parsley over the top to finish.

From Donna Deane.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.