Boiled Asparagus With Salsa Verde

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
206
FAT
60%
CHOL
2%
SOD
6%

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Ingredients for 4 servings

1 Tbs. minced shallot

1-1/2 lb. asparagus, trimmed

1 tsp. grated lemon zest

2 tsp. capers, rinsed and finely minced

3 Tbs. minced fresh flat-leaf parsley

4 anchovy fillets, rinsed and minced to a paste

1/3 cup extra-virgin olive oil

2 tsp. fresh lemon juice

Sea salt or kosher salt

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