Ingredients
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1 bunch asparagus (about 1 lb)
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1 clove garlic
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1/4 cup low-fat mayonnaise
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2 tbsp Dijon mustard
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2 tbsp lemon juice
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2 tbsp olive oil
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2 tsp anchovy paste
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1/2 cup panko bread crumbs
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2 tbsp parsley
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1/4 cup grated Parmesan cheese
Steps
1
Fill a large skillet with 1 inch of water. Add salt and heat to boiling on high. Trim the bottom inch from the asparagus. Add asparagus to boiling water and cook 4–5 min., until just tender. Drain immediately and rinse with cold water until cool. Pat asparagus dry with paper towels and wipe out skillet.
2
While asparagus cooks, finely chop the garlic, then sprinkle with a pinch of salt. With the side of a chef’s knife, scrape garlic against cutting board until mashed. Transfer garlic to a medium bowl, along with the mayonnaise, Dijon, lemon juice, 1 tbsp water, and 1 tbsp oil. Season with salt and pepper. Whisk to combine.
3
In the same skillet, heat remaining 1 tbsp oil on medium. Add the anchovy paste and cook 10 sec., stirring. Add the crumbs and cook 2–3 min., until crumbs are golden brown, stirring constantly. Finely chop the parsley. Remove skillet from heat and stir in the Parmesan and parsley.
4
Arrange asparagus on a serving platter. Sprinkle with crumbs and serve with dressing.
