asparagus with anchovy and milk sauce

asparagi al latte e acciughe

This sauce is also good with potatoes cooked with chickpeas, or other green vegetables such as spinach and sea kale.

for 6

3 kg thin to medium asparagus, tough stalk ends removed

Maldon salt

sauce

8 salted anchovies, prepared (see here)

peel of 1 thick-skinned lemon, washed, white pith discarded, chopped

3 small dried red chillies

3 garlic cloves, peeled and crushed

150 ml milk

about 4 tablespoons extra virgin olive oil

To make the sauce, put the anchovies, lemon peel, chillies and garlic into the food processor and chop briefly. Add the milk and pulse to a smooth sauce. Pour into a bowl, and slowly stir in the olive oil.

Boil the asparagus in salted water until al dente. Drain well. Serve on warm plates with the sauce.