夏日里來一份加了新鮮薄荷的蘆筍色拉真是再合適不過了！今日【我愛卡路里】走一回健康路線，一起來學(xué)做這道適合夏天吃的蘆筍色拉吧！

Serves 4
適合四人食用

Ingredients
所需材料

1 large bunch of asparagus
一大捆蘆筍

1 large mild red chilli
一個大的紅辣椒（中等辣度）

3 anchovy fillets
三片鳳尾魚排

juice of one or two lemons
一兩個檸檬

2fl oz/50ml olive oil
50毫升橄欖油

3 sprigs of thyme leaves pulled from stalks
三條百里香葉，不用莖

A few sprigs of mint
一些薄荷葉

Snap the tough stalks from the asparagus. Thinly slice the spears with a large sharp knife and place in icy water.
去掉蘆筍粗老的根莖部分，將剩下的部分切成薄片、放在冰水中。

Slice the red chilli into wafer-thin rounds. Crush the anchovies in a pestle and mortar with the thyme leaves until you have a fine paste. Then add the lemon juice and olive oil.
將紅辣椒切成小圓圈。鳳尾魚加百里香細(xì)細(xì)搗碎、加入檸檬汁和橄欖油。

Drain the asparagus and pat dry with a tea towel.
蘆筍去水，用毛巾或廚房紙擦干。

Arrange the sliced asparagus spears on a plate and pour over a little of the dressing, dot a few pieces of chilli on the plate and some mint leaves torn from the stalks.
將蘆筍片放在盤子上，澆上鳳尾魚做的醬汁，最后在面上撒上一些紅辣椒和薄荷葉。