Name: Asparagus and Fresh Anchovies Escabeche
Ingredients: ½ pound asparagus spears; ¾ pound fresh anchovies (cleaned and heads removed); Kosher or sea salt; All-purpose flour (for dredging); 2 tablespoons of olive oil; ⅛ teaspoon of crumbled saffron threads; Kosher or sea salt; ⅓ cup of wine vinegar; 2 tablespoons of olive oil; 10 garlic cloves (thinly sliced); 10 peppercorns; Peel of ½ orange (orange zest only, cut into several pieces); 1 bay leaf

Place the asparagus in a medium skillet with enough water to cover them.
Add a pinch of salt and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 5 to 10 minutes until the asparagus are crisp-tender.
Set aside.
Meanwhile, heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until a cube of bread turns light brown in 60 seconds.
Place the flour in a shallow bowl.
Season both sides of each anchovy with salt, coat them with the flour, and carefully place them in the hot oil.
Fry, turning once, until they turn golden, which should take about 5 minutes.
Let them drain on paper towels.
Set aside.
In a mortar or a mini-processor, crush the saffron and then whisk in the salt, vinegar, and olive oil.
Pour this mixture into a small saucepan and add the garlic, peppercorns, orange zest, bay leaf, and the cooked asparagus.
Bring the mixture to a simmer over medium heat and cook just until well combined.
Remove from the heat, cover, and let it sit for 15 to 30 minutes.
Discard the bay leaf.
Arrange the fried anchovies on a serving platter, pour the sauce around the anchovies, and serve.

Asparagus and Fresh Anchovies Escabeche

Ingredients

Serves: 4 to 6

Instructions

Notes / Tips / Wine Advice:

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