Asparagus with anchovy butter and Parmesan

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When asparagus is at the height of its season, it's best to keep things simple – and that's exactly what they do at The River Cafe. Simply simmered and dressed in plenty of good quality olive oil, it comes accompanied by a generous spoonful of anchovy and lemon butter with shavings of Parmesan on top to finish. A blissful starter, side or light lunch.

First published in 2021





Mix the anchovies with the lemon juice and some black pepper in a bowl. Mix in the butter with a fork and set aside
Cook the asparagus in boiling salted water for around 5 minutes (depending on thickness) or until tender, then drain. Place in a bowl, season and drizzle with olive oil
Serve on warm plates with the anchovy butter and a few shavings of Parmesan placed on top. Finish with an extra drizzle of olive oil, a crack of black pepper and a lemon wedge alongside

A legendary chef who launched The River Cafe in 1987 with Rose Gray, Ruth Rogers continues to set the bar for seasonal Italian cooking in the UK alongside her all-star team of head chefs Sian Wyn Owen, Joseph Trivelli and Danny Bohan.

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