Asparagus with anchovy butter
A tasty Dutch recipe. The starter contains the following ingredients: fish, white asparagus (cooked (see tip)), anchovy fillets (46 g), lemon juice, butter (at room temperature) and parsley (chopped).
Let the anchovies soak in lukewarm water for 15 minutes and then pat the fillets dry.
Prepare them in a deep plate and mix in the lemon juice and the butter.
Put the asparagus on four plates with the points to one side.
Spoon a dot anchovy butter next to the asparagus heads.
Sprinkle the asparagus with parsley..
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