Anchovy dip with asparagus, eggs, potatoes, radishes
This velvety 'anchoiade' inspired anchovy dip is a gentler take on the salty Provencal sauce, served with radishes, asparagus & waxy potatoes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maisonmirabeau.com.
Ingredients
- 14 anchovies
- 1 garlic clove, peeled and grated
- 2 tsp Dijon mustard
- 2 egg yolks
- 100ml vegetable oil
- Lemon juice, to taste
- 350g ratte potatoes (or other waxy baby new potato)
- 10 asparagus spears
- 4 eggs
- 12 cherry tomatoes, halved
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