Asparagus With Anchovies and Capers
Updated Aug. 12, 2024
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2garlic cloves to taste, peeled, halved, green shoot removed
- 3anchovy fillets, rinsed
- 2teaspoons capers, rinsed
- 2tablespoons extra virgin olive oil
- ¼cup finely chopped onion
- 1 to 2teaspoons fresh lemon juice
- 1teaspoon chopped fresh mint
- Salt
- freshly ground pepper
- 1pound asparagus, preferably thin stalks, trimmed
Nutritional analysis per serving (4 servings)
96 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.
- Step 2
Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.
- Step 3
Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.
- Advance preparation: You can make this through Step 2 several hours before cooking the asparagus.
Private Notes
Comments
This sauce is excellent tossed with any steamed, roasted or grilled vegetable from broccoli to zucchini. I make a batch of it every couple of weeks and keep it in the refrigerator so I can use it frequently with whatever is in season.
Thank you Martha Rose for another great recipe.
No need for any salt as the capers and anchovies are sufficiently saline.
I made but without the asparagus. Yummy!
A great vegan substitution for the anchovies is a couple teaspoons of white miso added at the same time as the mint and lemon juice. Was a hit, including with the omnivores at our table.
5/21/23 always awesome
Lovely spring side dish. I omitted the mint and crushed the anchovies, capers, and garlic with a heavy knife. Wonderful that the topping can be made in advance and held at room temperature.
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