Starters & Light meals
Asparagus with anchovy butter
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“This is made often in my house – we use broccoli when we don’t have asparagus. We like to pile it up and offer to guests as a snack or starter drizzled with plenty of the anchovy butter for mopping up.” – Abigail Donnelly
Wine/Spirit Pairing
Babylonstoren Chenin Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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