This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it’s made with wild asparagus that is thinner than a pencil. If you can find thin spears at your farmers’ market, use them. The recipe is inspired by a dish in Carol Field’s “Italy in Small Bites.”
Ingredients
- 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
94 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 2 milligrams cholesterol; 146 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Serves four
Preparation
- 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.
- Advance preparation: You can make this through Step 2 several hours before cooking the asparagus.
About 1 hour
Dining and Cooking