Asparagus and Country Bread with Anchovy Dressing

Name: Asparagus and Country Bread with Anchovy Dressing
Ingredients: 3 , anchovy fillets, rinsed and minced; 2 medium cloves, garlic, minced; 2 tablespoons, lemon juice from 1 lemon; 1/4 cup, extra-virgin olive oil; , Salt and ground black pepper; 1 1/4 pounds, asparagus, tough ends snapped off; 2 slices, day-old, chewy country-style bread (1/2-inch slices); 1 small chunk, Parmesan cheese (about 1 ounce), shaved into strips with vegetable peeler

Side Dishes
Vegetables
Quick

Appears in Cook's Illustrated May/June 1998

Why grill or broil instead of steam or sauté? High heat develops the rich, subtle flavors of this complex vegetable.

SERVES 4 as a side dish

TIME 25 minutes

Asparagus and Country Bread with Anchovy Dressing

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