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Asparagus with anchovy butter

By Abigail Donnelly
4
Easy
15 minutes
15 minutes

Ingredients

  • 1 x 170 g pack asparagus
  • 125 g butter
  • 8 anchovies
  • 1 t lemon zest
  • 2 T lemon juice
  • 120 g Woolworths oak-smoked Stanford cheese

Method

1. Braai or chargrill the asparagus.

2. Blend the butter, anchovies, lemon zest and juice.

3. Melt the butter and drizzle over the asparagus. Serve with a wedge of cheese.

Cook's note: Make a big batch of anchovy butter to freeze in ice trays ready to jazz up steamed or roasted veggies. Pop out a cube of frozen umami, melt and drizzle!

Find more asparagus recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl