Asparagus With Anchovies and Capers


Two things that we tried our best to use up before we left Italy, capers that our neighbor cultivated and cured, and our giant jar of alacce, which are like anchovies, but larger and much stinkier. They were perfect for cooking, gave a huge flavor boost. This asparagus dish provided us with the opportunity to use both and to eat the local asparagus, which was always delicious.

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I love asparagus, but I tend to be a little boring with it. My mother usually just steamed it, which was always good, we would only taste the asparagus, but I like to liven it up a bit and this recipe was the perfect way to do that. I may not make asparagus any other way!


Asparagus With Anchovies and Capers

from the New York Times

  • 1 to 2 garlic cloves to taste, peeled, halved, green shoot removed
  • 3 anchovy fillets, rinsed
  • 2 teaspoons capers, rinsed
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped onion
  • 1 to 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped fresh mint
  • Salt
  • freshly ground pepper
  • 1 pound asparagus, preferably thin stalks, trimmed

Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.

Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.

Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.

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Two Years Ago: Penne with Sausages and Cicoria & Acciughe al Finocchio

Three Years Ago: Watermelon, Quinoa and Feta Cheese Salad, Casareccie con Triglie e Pesto di Acciughe alla Menta & Insalata di Seppie e Zucchine alla Scapece

Four Years Ago: Chickpeas With Baby Spinach

Five Years Ago: Torta Caprese

Six Years Ago: Green Beans alla Napoletana, Chickpea and Vegetable Stew with Couscous & Pasta e Lenticchie

~ by italicious on July 29, 2015.

2 Responses to “Asparagus With Anchovies and Capers”

  1. Simplicity and perfection!!!

  2. Yum. Almost a meal in itself

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