Hot Shaved Asparagus Salad with Anchovy Sauce
Fresh asparagus shaved into thin ribbons with a vegetable peeler, briefly sautéed and finished with an anchovy-lemon dressing. This Italian-style salad comes together in just 2 minutes.
Ingredients
Asparagus (shaved into thin long strips with a vegetable peeler)
2 bunches
Extra virgin olive oil (divided for use)
5 tbsp
Anchovy sauce
1 tsp
Lemon juice
1/2 lemon's worth
Sea salt
1/4 tsp
Freshly ground black pepper
1/4 tsp
Instructions
1
Shave Asparagus
Use a vegetable peeler to shave the asparagus stalks (including the tips) into thin, long ribbon-like strips.
2
Prepare the Sauce
In a small bowl, mix 3 tbsp olive oil, anchovy sauce, and lemon juice. Stir well until combined, then set aside.
3
Stir-Fry Asparagus
Heat the remaining 2 tbsp olive oil in a skillet over medium-high heat until hot but not smoking. Add the shaved asparagus, salt, and pepper, and stir-fry quickly, tossing with tongs, until the asparagus is heated through, slightly curled, and still bright green, about 2 to 3 minutes.
4
Plate and Serve
Transfer the asparagus to a serving platter. Stir the sauce again, then drizzle it over the asparagus. Serve immediately.
