Green asparagus braised with anchovy butter

By stewing the green asparagus in anchovy butter, they not only have a great taste, but also nice structure.

Makes 1kg.

Green asparagus braised with anchovy butter

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anchovy fillets



lemon, juice and zeste



green asparagus

Preparation method

  • First make the anchovy butter by mixing the soft butter with the chopped anchovy and lemon juice.
  • Bring plenty of water with added salt to the boil.
  • Cut off approximately 2cm from the ends of the asparagus. This part is often quite woody.
  • Blanche the asparagus in boiling water for approximately 3 minutes until cooked but still firm.
  • Briefly braise the asparagus in the anchovy butter.
  • Serve with a little extra anchovy butter and some lemon zest.

Serving suggestions

  • Finish with shaved Parmesan and rocket leaves and serve as a vegetable dish.
  • Use in a composition with components of whitefish, tomato, and aubergine.
  • Use in a composition with components of salmon, fennel, and sweet pepper.

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