Barbecued Asparagus with Warm Anchovy Dressing
- 30g (3 tbsp) unsalted butter
- 5 tbsp olive oil
- 6 anchovies, washed and thinly sliced
- 680g-720g (40) asparagus spears, washed
- 3 tbsp lemon juice
- 1/4 cup chopped parsley
- Maldon sea salt and freshly ground black pepper
- fried bread
First, make the dressing by heating the butter and 3 tablespoons of oil in a heavy-based frypan over a medium heat until the butter melts. Add the anchovies and simmer for 3-4 minutes until the anchovies begin to melt into the oil and butter.
Toss the asparagus in the remaining 2 tablespoons of oil. On a barbecue hotplate heated to a medium heat, cook the asparagus until "al dente" (firm to the bite) and brown on all sides. Remove the asparagus to a platter and drizzle with the dressing. Sprinkle with lemon juice and parsley, season to taste and scatter with fried bread. Serve while the asparagus is still warm.