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Piquant Green Sauce For Cold Asparagus

Farm.Fares's picture
Ingredients
  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
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Lemons 2 , freshly squeezed
  Asparagus 3 Pound, cooked
Directions

MAKING
1) In a blender top, mix together all the ingredients leaving asparagus.
2) Process to a puree.

SERVING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Servings: 
8

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