Salad with green asparagus and anchovies

Name: salad with green asparagus and anchovies
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 200 ml Full Milk; 46 g anchovy fillets in canned oil; 1 fennel bulb; lemon; 250 g fresh green asparagus; 2 el traditional olive oil; 40 g arugula bag 75 g

A tasty Italian recipe. The non-meat lunch contains the following ingredients: fish, anchovy fillets in canned oil, lemons, fresh green asparagus, traditional olive oil and arugula (bag of 75 g).

Ingredients

Directions

Pour the milk into a bowl and put in the anchovy fillets. Allow to stand for 45 minutes so that they taste less salty.
In the meantime, cut the fennel into very thin slices and squeeze out the lemon.
Mix the fennel with the lemon juice and salt and pepper. Let stand for 30 minutes.
Remove the woody underside of the asparagus and cut into slanted pieces.
Heat the oil and fry the asparagus on not too high a fire in 6 minutes until al dente. Change regularly. Remove from the pan and allow to cool down on a plate.
Add the asparagus and rocket to the fennel. Season with pepper and salt.
Remove the anchovies from the milk, pat dry with kitchen paper and spread over the salad. Serve immediately.