Sunday, July 6, 2008

Asparagus with lemon butter and anchovies

Doesn't that just sound like the best thing EVER?! The next time I head to the grocery store I'm picking up the ingredients for this:


Cooking time: 10 minutes; preparation time: 5-10 minutes; feeds 4

2 bunches asparagus

12 anchovies

2 cloves garlic, crushed

100g butter

Zest and juice of half a lemon

A small handful of parsley leaves, roughly chopped

1 tbsp extra virgin olive oil

About 4 tbsp medium-grated parmesan

Snap off the bases from the asparagus, about an inch from the bottom where you can feel a natural give. They will snap off easily at the right place. Put the spears in an asparagus steamer or upright in a tall, narrow saucepan with a few inches of water. Steam for 4-5 minutes or until they feel a little under-cooked. They will cook a little more on the chargrill so don't overdo them.

Meanwhile, melt the anchovies in the butter over a low heat with the garlic, stir in the lemon zest and juice and keep warm. Coat the asparagus in the olive oil and chargrill on a high heat until they look nicely charred in places and tender.

Put on hot plates, season with freshly ground black pepper and pour over the anchovy dressing. Sprinkle with the parmesan and chopped parsley and serve. This is delicious served with a poached egg for each person and bread to mop up the dressing.

:: drool ::

I'll let you know how it turns out.

Read the commentary for serving suggestions, (fresh fish!), via the TimesOnline.

UPDATE: Just returned from the local grocery store - no asparagus. Are we past asparagus season? I swear I just saw it in a different store last week. I considered canned asparagus for about 2 seconds. No, that just won't work.



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