Aspargus in Anchovy Sauce

Aspargus in Anchovy Sauce Ingredients

3/4 c Water	2 tb Lemon juice
3/4 Tspoon salt; divided	1 tb Anchovy paste
2 pk (8-10 oz) frozen aspargus	1 ts Onion powder
1 c Oil	1/4 tb Garlic powder

Instructions for Aspargus in Anchovy Sauce

Recipe By : Iara Lewin Combine water and 1/2 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 1/4 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 JEWISH-FOOD digest Volume 98 #023 by BNLImp on Jan 12, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anchovy	Garlic	Lemon	Onion
Salt

for flavor and categorization

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