Asparagus With Anchovy And Lemon - cooking recipe

Ingredients

1 1/2 lb. asparagus
6 anchovies, chopped to paste
dash of salt
4 Tbsp. olive oil
3 Tbsp. chopped parsley
2 Tbsp. lemon juice

Preparation

Trim the ends off the asparagus.
In a saute pan, large enough to contain the asparagus lengthwise, bring to boil enough water to just cover the asparagus.
Add salt and cook asparagus until tender, but crisp.
Drain.