Piquant Green Sauce For Cold Asparagus
|Olive oil||3⁄4 Cup (12 tbs)|
|Parsley sprig||2 Cup (32 tbs)|
|Hard cooked egg||1 , chopped|
|Capers||2 Tablespoon, drained|
|Onion||1 Tablespoon, minced|
|Garlic||1 Clove (5 gm), minced|
|Anchovies/1 tablespoon anchovy paste||2 , chopped|
|Chopped fresh basil/Basil - 1 teaspoon ,dried||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Lemons||2 , freshly squeezed|
|Asparagus||3 Pound, cooked|
1) In a blender top, mix together all the ingredients leaving asparagus.
2) Process to a puree.
3) Ladle the sauce portioned into 6 individual little bowls (such as little white souffle bowls) and refrigerate.
At serving time, portion the asparagus into 6 servings and place each on a plate.
Set the bowls with the sauce on the plate to serve as a dip.