Asparagus With Zest

1. 1

   Snap off the tough ends of the asparagus; peel the stalks. Steam the stalks in a small amount of water in a saucepan until tender-crisp.

2. 2

   Refresh in ice water and drain.

3. 3

   Combine the lemon zest, anchovy paste and lemon juice in a bowl; mix well.

4. 4

   Place the asparagus in a serving bowl.

5. 5

   Spoon the lemon rind relish over the asparagus; garnish lightly with the shaved Parmesan cheese.

6. 6

   A tasty side dish for spring and summer entertaining.

7. 7

   For a memorable presentation, tie beautiful bows around bundles of asparagus, using scallions or leeks which have been softened in boiling water.

* Per serving · 4 servings · Values may vary.

No additional tips available.