Asparagus with anchovy butter and Parmesan
by Ruth Rogers
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Ingredients
Fruit & Vegetables
1kg asparagus, woody or tough ends snapped off
1 lemon, juiced
1 lemon, quartered
Store Cupboard
6 anchovy fillets, drained and very finely chopped
sea salt
Dairy
150g of unsalted butter, at room temperature
Cheese
50g of Parmesan, shaved
Oils & Vinegars
extra virgin olive oil
Spices & Dried Herbs
freshly ground black pepper