Asparagus with anchovy butter and Parmesan

PT15M

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Ingredients

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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
2
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
3
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
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