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Asparagus & Country Bread w/Anchovy Dressing

Source of Recipe

Julie/meowlady2/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8171.13

List of Ingredients

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


Recipe

1. Either light a medium fire in grill or preheat broiler. Whisk anchovy, garlic, lemon juice, and oil, along with salt and pepper to taste, in medium bowl. Brush asparagus and bread with about 2 tablespoons dressing to coat lightly.

2. Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes; or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.

3. Grill or broil bread, turning once, until golden brown, about 3 minutes total on grill or 90 seconds total under broiler.

4. When bread is cool enough to handle, cut into 1/4-inch cubes; toss with asparagus and remaining dressing. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with shaved Parmesan, and serve immediately.

Serves 4 as a side dish