ASPARAGUS WITH ANCHOVIES AND CROUTONS
Serve this dish as a starter or a platter amongst other vegetable or antipasto platters. It also makes a glorious accompaniment to roast lamb served with new season boiled potatoes and a green salad. This is one asparagus recipe I might be tempted to peel the stalks and just for the visual aspect.
60mls (4 tbsp) olive oil
40g (4 tbsp) unsalted butter (cubed)
680-720g (40) thin asparagus (prepared)
20g (6) anchovies (lightly rinsed in cold water and chopped)
45mls (3 tbsp) lemon juice
1/4 cup finely chopped parsley leaves
flaky sea salt and freshly ground black pepper
Fried Bread Croutons
- Into a heavy based fry pan set over a medium heat place olive oil and butter and cook till butter is melted. Add asparagus and anchovies and cook for 3-4 minutes till asparagus is just tender.
- Remove asparagus and anchovies from pan and place on a platter. Add lemon juice to pan juices, stir to combine. Depending on your taste pour as little or as much of the pan juices over the asparagus to form a dressing.
- Sprinkle with parsley and season to taste.
- Scatter Fried Bread Croutons over asparagus and serve while still warm.