Asparagus in Anchovies and Capers Sauce

A somewhat lengthy preparation for the sauce, but really worth the effort! In this recipe we use the typical white asparagus from the Italian region of Bassano, but you can use regular green ones as well.

Ingredients (for 2)

  • 2 cups asparagus
  • canned anchovies (about 40 gr or 1.5 oz)
  • 1/2 tbsp capers
  • 2 eggs
  • 1/2 lemon (squeezed)
  • 4 tbsp olive oil
  • salt and black pepper


  • Hard boil the eggs in a small saucepan
  • When ready, cool under running cold water, remove the shells and separate the yolks from the whites
  • Using an electric blender, mix together the egg yolks with lemon juice and olive oil (add the oil in small quantities until you have a smooth paste)
  • Add the egg whites, anchovies and capers, and pulse until fully blended
  • Cut the hard stems from the asparagus and rinse thoroughly under cold water
  • Boil the asparagus in water for 8-10 minutes; when ready, drain and arrange the on each plate
  • Pour the sauce on top and season with salt and black pepper

Best Served With

Baby potatoes and a slice of Parma ham (prosciutto) to garnish