This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Asparagus with anchovy butter and Parmesan
Item 1 of 1
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
share recipe:
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
share recipe:
You may also like
SITES
© Great British Chefs 2023
Get in touch