Cook the asparagus in shallow, simmering salted water for 5 minutes. Drain, arrange on a platter and drizzle with EVOO.
While the asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form a gremolata paste.
Sprinkle the gremolata paste liberally over the hot asparagus. Serve hot or at room temperature.