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