Aparagus with anchovy butter & Parmesan
A delicious & simple recipe for asparagus with anchovy butter and Parmesan from Polpo - The cookbook.
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Ingredients
- 75 g butter
- 6 anchovy fillets
- 1/2 small garlic clove or 1/4 of a bigger one crushed
- 3 basil leaves
- pinch of dried chilli flakes
- 20 asparagus spears woody ends trimmed off
- grated Parmesan Cheese – enough to cover the spears about 20gm
Instructions
- Preheat the oven to 160C
- To make the anchovy butter put all the ingredients except the asparagus and Parmesan into a small blender and process until smooth.
- Blanch the asparagus spears for about 3 minutes and then place on a small oven tray and dot with the anchovy butter. Roast for about 3 minutes then arranges on a serving plate. Pour over the melted butter from the roasting dish and grate over the Parmesan cheese. Serve warm with bread to mop the sauce up.