• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|
Asparagus with anchovy butter and Parmesan
by Ruth Rogers

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

NAVIGATE

FOLLOW

SITES

© 2023