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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the parsley, anchovies, lemon juice, chicken broth, and capers in a food processor. Process these ingredients for one minute.
Add the olive oil to the food processor and process again for an additional 30 seconds.
Arrange the asparagus in a metal colander or a steamer basket designed for cooking vegetables. Place it over boiling water.
Steam the asparagus for 6 minutes or until tender. Once cooked, rinse them thoroughly with cold water.
Transfer the asparagus to a serving dish.
Toss the asparagus with the parsley dressing and let them marinate at room temperature for 1 to 2 hours before serving.
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Ensure the anchovies are well-drained to avoid excess saltiness in the dressing.
Do not over-steam the asparagus; they should be tender but still slightly crisp.
For a stronger flavor, you can marinate the asparagus for longer than 2 hours.
Can I use dried parsley instead of fresh parsley?
Fresh parsley is recommended for this recipe as it provides a vibrant flavor and texture that dried parsley cannot replicate.
What can I use as a substitute for anchovies?
You can substitute anchovies with a small amount of fish sauce or omit them entirely for a vegetarian version.
Can I prepare the dressing in advance?
Yes, the parsley dressing can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before using.
How do I store leftovers?
Store leftover asparagus with dressing in an airtight container in the refrigerator for up to 2 days.
Can I use frozen asparagus instead of fresh?
Fresh asparagus is recommended for the best texture and flavor, but frozen asparagus can be used if fresh is unavailable. Adjust steaming time accordingly.
