1 bunch Asparagus
1 large or 2 small cloves Garlic
2-3 fillets of Anchovy, deboned
3-4 tbsp Olive Oil
Place a steamer basket or a metal colander inside a large pot. Fill the pot with water to just below the steamer basket. Squeeze half a lemon into the water; cover it and bring to a boil over high heat.
When water is boiling and the pot is full of steam, add asparagus (spear-side up) with tongs and re-cover the pot, making sure to seal all the steam inside. Let steam for 3-5 minutes, until the thickest part of the stalk is tender but still a bit crunchy. Remove asparagus spears from steamer, spread out on a plate in one layer and place in the refrigerator to cool.
While asparagus is steaming, pound garlic to a paste with a pinch of salt in a mortar and pestle. Add anchovies to the garlic—we like a nice strong anchovy flavor, but if you prefer a milder hint of anchovy, stick to 2 fillets—and continue to pound it with the pestle until well-combined. Then whisk in olive oil and the juice of the remaining lemon half.
After asparagus has cooled for 5 minutes in the fridge, toss spears with a tablespoon or two of the garlic-oil mixture until just covered. Garnish with any remaining dressing and finish with a few strips of Parmigiano shaved thinly over the dish.