Ingredients:
1 kg asparagus
80 g anchovy butter
40 g butter
1 tablespoon of chopped parsley
1/2 lemon
salt
Preparation:
Wash the asparagus and cook for 10 minutes in salted boiling water. Drain and place in a pyrex dish with the butter. Heat through for a few minutes, add the anchovy butter (butter beaten together wiith ready-made anchovy paste), the chopped parsley and the juice of 1/2 a lemon. Heat through and serve hot.
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