Asparagus with almond sauce

Peel the asparagus and cut off about 3 cm from the bottom. Store in wet dish towel if necessary. Grind the almonds in a food processor. Peel onion and cut very finely. Cut anchovy fillets into very small pieces.

Bring asparagus to the boil in large saucepan with plenty of water and salt. Cook the asparagus in about 8 minutes. Drain thoroughly in colander or on clean tea towel. Meanwhile, heat 1 tablespoon of oil. Onion, gently fry about 3 minutes. Peel the garlic and press it over it. Anchovy gently fry for approx. 2 minutes and finely chop with fork. Stir in almonds. Add bouillon tablet and 2 dl of water. Bring to the boil and simmer for approx. 5 minutes until nicely bound sauce is created. Stir in the remaining oil and 2 tablespoons of lemon juice. Season the sauce with sugar, pepper and some salt and lemon juice. Spread asparagus over four plates and pour sauce over it.