• 3/4 cup water
• 3/4 tsp salt, divided
• 2 packages (8 to 10 ounces each) frozen asparagus spears
• 1 cup oil
• 2 tbsp lemon juice
• 1 tbsp anchovy paste
• 1 tsp onion powder
• 1/4 tbsp garlic powder

Combine water and 1/2 tsp salt in large saucepan. Heat to boiling. Add asparagus. Return to boiling.Cover. Reduce heat to moderate. Cook 3 to 4 minutes. Drain. Spread asparagus in shallow baking dish. Blend remaining ingredients and remaining 1/4 tsp salt in small mixing bowl. Pour over asparagus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve chilled or at room temperature.