2 1/2 pounds thin asparagus, trimmed
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls
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