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Creamy Anchovy Dressing

1 jar Crown Prince Natural Flat 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.

Per Serving:  194 Calories (135 Calories from Fat),  15g Fat,  3g Protein,  13g Carbohydrate, 23mg Cholesterol,  468mg Sodium


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