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Aparagus with anchovy butter & Parmesan

A delicious & simple recipe for asparagus with anchovy butter and Parmesan from Polpo - The cookbook.

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

    Cup of Yum
  1. Preheat the oven to 160C
  2. To make the anchovy butter put all the ingredients except the asparagus and Parmesan into a small blender and process until smooth.
  3. 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.