Creamy Anchovy Dressing

Puree the first seven ingredients in a blender or food processor until smooth. Cover and refrigerate for at least 1 hour. Just before serving, blanch asparagus in boiling water for 5 minutes or until just tender; drain well. Spoon dressing over asparagus.

Yields 2 1/2 cups. Serves 10.

NOTE: Leftover dressing may be stored in the refrigerator for up to 3 days. Try dressing with green beans, broccoli or any vegetable of your choice.