Asparagus with anchovy butter and Parmesan
Item 1 of 1
- Side
- 4
- 15 minutes
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
Ingredients
Metric
Imperial
- 1kg asparagus, woody or tough ends snapped off
- 6 anchovy fillets, drained and very finely chopped
- 150g of unsalted butter, at room temperature
- 1 lemon, juiced
- 1 lemon, quartered
- 50g of Parmesan, shaved
- extra virgin olive oil
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Mix the anchovies with the lemon juice and some black pepper in a bowl. Mix in the butter with a fork and set aside
- 6 anchovy fillets, drained and very finely chopped
- 1 lemon, juiced
- freshly ground black pepper
- 150g of unsalted butter, at room temperature
First published in 2021
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