It’s got anchovies in it, but there’s nothing fishy about this savory, sweet-sharp springtime side dish. Serve it alongside a grilled skirt steak or tiny little lamb chops, or, heck, a burger. Chop up leftovers for a pasta salad. Recipe by Tucker Shaw. Serves 4 as a side.
Ingredients
FOR THE ANCHOVY BUTTER
1 stick unsalted butter
2 teaspoons capers, drained and minced
4 flat anchovy fillets, minced
1 garlic clove, minced (optional)
Juice of ½ lemon
FOR THE ASPARAGUS
1 generous bunch of asparagus, woody ends trimmed and lightly peeled if stalks are thick
Extra-virgin olive oil
Salt and pepper
Directions
MAKE THE ANCHOVY BUTTER
Cream together all ingredients. Let stand, covered, for 1 hour (refrigerate if longer than one hour). You may also roll it into a log, wrap in plastic, and keep for up to three days.
MAKE THE ASPARAGUS
Preheat oven to 400 degrees. Lay asparagus in a single layer in a baking dish or heavy roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast 10-15 minutes (depending on thickness of the stalks) and test for tenderness. Return to oven for 5 minutes more if needed. Toss with anchovy butter and serve.
