1 In a food processor or blender, whirl the parsley, anchovies, lemon juice, stock, and capers for about 1 minute or until pureed.
Add the oil and whirl 30 seconds longer; set aside.
2 Arrange the asparagus in a steamer and set over boiling water in a large saucepan.
Steam the asparagus for 6 to 7 minutes or until crisp-tender.
Rinse under cold water to stop the cooking and pat dry on paper toweling.
Transfer the asparagus to a serving dish, toss with the parsley dressing, and let marinate for 1 to 2 hours at room temperature or over night in the refrigerator.