(serves 6- 8)

INGREDIENTS

60mls (4 tbsp) olive oil

40g (4 tbsp) unsalted butter (cubed)

680-720g (40) thin asparagus (washed and pinged)

20g (6) anchovies (washed and thinly sliced)

45mls (3 tbsp) lemon juice

¼ cup finely chopped Italian parsley

flaky sea salt and freshly ground black pepper

Croutons

METHOD

In a heavy-based fry pan over a medium heat place olive oil and butter and cook until butter is melted.  Add asparagus and anchovies and cook for 3-4 minutes until asparagus is just tender.

Remove asparagus and anchovies from pan and place on serving platter.

Add lemon juice, parsley, salt and pepper to taste to pan juices. Drizzle pan juices over asparagus.

Scatter Croutons over the top and serve while asparagus is still warm.

Croutons

(makes 1½ cups)

INGREDIENTS 

2 slices thick white toast bread

canola oil for frying

flaky sea salt

METHOD

Remove crusts from bread and cut bread into even-sized 1-1.5cm cubes.

Pour oil to a 5mm depth into a heavy based fry pan and heat until hot enough for frying.  Test heat by dropping a few crumbs in oil. 

Drop bread cubes into oil and toss in hot oil 1-2 minutes until golden brown and crisp.

Using a slotted spoon quickly remove bread cubes from pan and place onto paper towels to absorb excess oil. 

While still hot sprinkle with salt and toss to coat.  Cool.

Store in an airtight container for up to three days.