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