Aparagus with anchovy butter & Parmesan
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Aparagus with anchovy butter & Parmesan
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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 fillet
- 1/2 garlic crushed, small clove or 1/4 of a bigger one
- 3 basil leaves
- pinch red pepper flakes dried
- 20 asparagus woody ends trimmed off, spears
- Parmesan Cheese about 20gm, grated, quantity as needed
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.
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