Asparagus with anchovy butter and Parmesan
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
SITES
© 2023