Title: Aspargus in Anchovy Sauce
Categories: None
Yield: 1 Servings

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

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