Asparagus with egg and anchovy Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds large asparagus spears (about 25 spears)
• 1/4 cup olive oil
• 2 anchovy fillets, minced
• 1/2 teaspoon chopped parsley plus more for sprinkling
• 1 teaspoon minced shallots
• 1 1/2 teaspoons lemon juice
• Fleur de sel or Maldon salt
• Freshly ground white pepper
• 2 hard-cooked eggs, cut into 1/4 -inch dice