Asparagus with Anchovy Butter and Parmesan Recipe
When asparagus is at the height of its season, it's best to keep things simple – and that's exactly what they do at The River Cafe. Simply simmered and dressed
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Wooden spoon
- Peeler
- Serving platter
- Plate
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
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