Quick Anchovy Mayonnaise For Asparagus Recipes

ASPARAGUS WITH ANCHOVIES AND GARLIC

Asparagus With Anchovies and Garlic image

This one comes from Eating Well Magazine. Don't let the anchovies put you off. They add a nutty, salty flavor and along with the garlic and crushed red pepper, this dish is delicious.

Provided by TXOLDHAM

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 teaspoons extra virgin olive oil
2 tablespoons garlic, minced
1/4 teaspoon crushed red pepper flakes
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
2 teaspoons anchovy paste or 1 anchovy fillet, minced

Steps:

Heat oil in a large skillet over medium-high heat.
Add the garlic, red pepper flakes and anchovy paste (or anchovy fillet) stirring constantly until garlic is fragrant and anchovy melts.
Add asparagus and water and cook stirring occasionally until the asparagus is tender-crisp, about 5 minutes.
Serve immediately.

Nutrition Facts : Calories 107.4, Fat 5.4, SaturatedFat 0.9, Cholesterol 3.4, Sodium 181.2, Carbohydrate 11.3, Fiber 4.9, Sugar 3.2, Protein 7.2

ANCHOVY MAYONNAISE

Anchovy Mayonnaise image

Time 30m

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

12 large garlic cloves, peeled and smashed with side of a large heavy knife
3/4 cup whole milk plus additional for thinning sauce
1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise

Steps:

Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary.

OLIVE-ANCHOVY MAYO

Olive-Anchovy Mayo image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

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