This dish is a great example of how a slightly different presentation of something familiar can make it seem fresh and new. Cutting asparagus with a vegetable peeler makes for a more textural plate and a crunchier feel in the mouth. Plus, this dish takes all of 2 minutes to make. It’s great for a table of antipasti, as a first course, or to serve as a side dish with fish.
- Yield: 4 Servings
- 2 bunches asparagus
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon anchovy paste
- ½ lemon juice
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon freshly ground black pepper
- Using a vegetable peeler, shave the asparagus stalks (including the tips), creating thin long ribbons.
- In a small bowl, combine 3 tablespoons of the olive oil, the anchovy paste, and the lemon juice. Whisk to combine. Set aside.
- Heat the remaining 2 tablespoons olive oil in a sauté pan over medium-high heat until it is hot but not smoking. Add the asparagus ribbons, salt, and pepper, and sauté quickly, tossing with tongs, until the asparagus is warm and slightly curled but still a bright green color, 2 to 3 minutes.
- Transfer the asparagus to a serving platter. Whisk the dressing again and pour it over the asparagus. Serve immediately.