1 1/2 lb. asparagus
4 tbsp. olive oil
6 anchovies, chopped to paste
3 tbsp. parsley
2 tbsp. lemon juice

Cook the asparagus until tender, but crisp. In pan, saute olive oil and anchovies. Turn the heat low and gently heat until the anchovies melt. Add the asparagus and parsley. Gently turn the spears over several times until they are lightly coated. Add the lemon juice and turn again once or twice.