This Italian Classic is truly genius, crisp-tender asparagus smothered in glorious butter spiked with anchovies and brightened up with a squeeze of zesty lemon… simple and unbelievably moreish.
I know anchovies are not everybody’s cup of tea, but if used sparingly, they can totally transform one dish from “nice” to “outstanding”; yes that is what this little fishies do, they will melt in your butter and lend to it the most irresistible flavour.
To prepare asparagus, rinse under cold water to remove any grit and dry in paper towels. Bend the spears until the end bit snaps off and discard it; the stems will naturally break where the tough woody part ends and the tender stem begins. You can then boil or steam asparagus for 3 to 5 minutes until just cooked.
Serve asparagus with barbecued or roasted meats. I particularly like them with roast chicken or inside a toasted bun accompanying salmon burgers mmmm… awesome burgers by the way, I just remembered… I might have to come back on those :0)
This is a simple and decadent side dish that will most probably shadow your main!