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Asparagus with egg and anchovy

Time35 minutes
YieldsServes 6
Asparagus with egg and anchovy
(Genaro Molina / Los Angeles Times)
1

Trim or snap tough bottom ends off the asparagus spears. With a peeler, peel the bottom portion of each of the spears.

2

Put the asparagus in a large skillet. Add enough water to cover. Bring to a boil. Reduce to a simmer and cook until spears are just tender, about 5 to 7 minutes. Drain and keep warm.

3

Combine the olive oil, minced anchovy, chopped parsley, shallots, lemon juice, fleur de sel (or Maldon salt) and a pinch of ground white pepper, or to taste.

4

Drizzle half the dressing over the hard-cooked eggs and lightly toss with a fork. Arrange the asparagus spears on a serving platter. Spoon the egg over the cooked asparagus spears.

5

Drizzle remaining dressing over the asparagus. Sprinkle chopped parsley over the top to finish.

From Donna Deane.