Asparagus with Anchovy Butter and Parmesan Recipe

by Ruth Rogers
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4
15 minutes

Ingredients

  • 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

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
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
  • 1kg asparagus, woody or tough ends snapped off
  • sea salt
  • extra virgin 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
  • 50g of Parmesan, shaved
  • 1 lemon, quartered