Asparagus & Anchovy butter.
Honestly I´ve been preparing this now for a week, every day.
My chirldren hate me.
They consider adopting other mothers.
That´s how delicious this is.
12 brown (good quality!!) Anchovies
1/2 garlic clove
pinch of chilli flakes
6 basil leaves
1kg Asparagus (yes the white works even better than the green, just doesn´t look so good in the pictures)
1 handful thinly shaved Parmesan
Put the garlic, the basil, the anchovies, chilli and butter in a food processor and blend. Alternatively you can use Pestle and mortar, but…
not you, the butter, id…
I steam my Asparagus, always, but if you don‘t have a steamer boil it. If you over boil it letting the Asparagus become soggy and soft you shall NEVER be allowed to eat Asparagus again. Ever.
Place Spears on serving dish, place knobs of butter and top and scatter over Parmesan.
Next week comes Eifelrennen…….
In a BMW 2002 ti
keep your fingers crossed.
Don’t ask. That story would just be too long. Just keep them crossed..