Recipe of the Week: Washington Asparagus Salad From Ray's Boathouse

Whip up this salad from a Seattle institution while Washington asparagus is still in season.
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Washington Asparagus Salad
Ray’s Boathouse – Executive Chef Paul Duncan
Serves 4 

Ingredients
1 lb. Fresh Asparagus
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Kosher Salt
½ tablespoon Honey
¼ each Lemon Zest
10 leaves Fresh Oregano (roughly chopped)
3 filets Spanish White Anchovy
2 Garlic Cloves, Chopped
1 Aji Dolce Pepper (or other colorful sweet pepper)
¼ teaspoon Cayenne Pepper
2 tablespoons Rice Wine Vinegar

Instructions
Blanch asparagus in boiling water for 20 seconds, quickly remove and place in ice water for rapid cooling. Cut the asparagus in 1-inch pieces (discarding the last inch of stem). In a medium-sized sauté pan with the oil add onion and cook until aromatic. Add the garlic, pepper, and anchovies and allow the anchovies to dissolve. Add the vinegar and honey and simmer to combine. Add asparagus and allow to warm through. Season with salt and remove from heat, add lemon zest, oregano, and cayenne. Plate in a medium-sized bowl and enjoy.

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