Crown Prince Importado

Creamy Anchovy Dressing


1 jar Crown Prince Anchovies, drained

1 1/2 cups mayonnaise

2/3 cup heavy whipping cream

1/2 cup sliced green onions

1/2 cup minced fresh parsley

2 tablespoons minced chives

2 tablespoons lemon juice

2 pounds fresh asparagus spears, trimmed


Puree the first seven ingredients in a blender or food processor until smooth. Cover and refrigerate for at least 1 hour. Just before serving, blanch asparagus in boiling water for 5 minutes or until just tender; drain well. Spoon dressing over asparagus.

Yields 2 1/2 cups. Serves 10.

NOTE: Leftover dressing may be stored in the refrigerator for up to 3 days. Try dressing with green beans, broccoli or any vegetable of your choice.