Ingredients:
1 kg./2 lb. 2 oz. asparagus
80 g./3 oz. anchovy butter
40 g./1 1/2 oz. butter
1 tbsp. chopped parsley
1/2 lemon - salt.
Preparazione:
Clean and rinse asparagus and cook for 10' in boiling salted water. Drain and arrange in an oven dish with butter; leave to gain flavor for a few minutes and add anchovy butter (beat butter with anchovy paste), chopped parsley and lemon juice, leave to acquire flavor and serve hot.
Print