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4 servings, 1/4 recipe each
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Top each serving with a few anchovy fillets, then garnish with sprigs of fresh thyme.
Substitute 16 blanched green beans for the asparagus.
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, 2 to 3 min. or until bright green in colour. Drain asparagus, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
If potatoes are large, cut them into quarters before cooking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.