Slightly Spicy Asparagus With Warm Anchovy Shallot

Name: Slightly Spicy Asparagus With Warm Anchovy Shallot Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25-30 asparagus stalks; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 teaspoon orange juice; 1 teaspoon orange zest; 2 tablespoons extra virgin olive oil; 2 teaspoons sherry wine vinegar; 3 shallots, peeled and thinly sliced; 1 tablespoon chopped parsley; 1 garlic clove, peeled and grated or pressed; 1/2 - 1 teaspoons Calabrian red pepper puree or harissa (amount is up to taste); 6 anchovy fillets (oil-packed)

Servings: persons

25-30 asparagus stalks
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon orange juice
1 teaspoon orange zest
2 tablespoons extra virgin olive oil
2 teaspoons sherry wine vinegar
3 shallots, peeled and thinly sliced
1 tablespoon chopped parsley
1 garlic clove, peeled and grated or pressed
1/2 - 1 teaspoons Calabrian red pepper puree or harissa (amount is up to taste)
6 anchovy fillets (oil-packed)

1
Turn your oven on to 450u00b0 F. Use the broiler if you can keep the dish about a foot away from the flame. Otherwise bake or convection bake is fine. Just high heat in order to get color on the asparagus and to help the anchovies melt away into a sauce.
2
Wash and trim asparagus stalks. If the stalks are thick, peel the outer later off up until just below the tips. Place stalks in an oven proof casserole dish or sheet pan.
3
Add lemon juice/zest, orange juice/zest, olive oil, vinegar, shallots, parsley, garlic, and red pepper paste. Toss around until the asparagus is evenly coated.
4
Tuck the anchovy fillets in around the asparagus.
5
Place aspargaus in the oven (far away from the flame if it's on broil). It will cook pretty fast (5-10 minutes), especially if the stalks are thin. Keep an eye on it as it cooks so it doesn't burn. Toss the asparagus around so the stalks color evenly. I like asparagus cooked until just tender. I check doneness with the tip of a paring knife in the thickest part of the stalk.
6
Remove from the oven and allow to cool for 5 minutes. Plate the stalks and leave most of the marinade behind in the dish. Mix the remaining marinade up with a fork to completely break apart the anchovies. Taste. It will probably be salty enough. Spoon sauce over the cooked stalks. If desired, garnish with parsley leaves and a bit more lemon zest. Eat immediately.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 25-30 asparagus stalks, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon orange juice, and more.

Yes, Slightly Spicy Asparagus With Warm Anchovy Shallot Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Slightly Spicy Asparagus With Warm Anchovy Shallot Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions