Asparagus with anchovy dip

Mash anchovies and garlic in mortar or finely chop with fork and add 3 tbsp of olive oil. Dip to taste with pepper. Peel thinly grated lemon and stir lemon zest by dip. Store at room temperature until use.

Spread the asparagus thinly with the rest of oil and grill on both sides until browned and cooked on a well-greased grill topper or grill dish in approx. 8 minutes. Asparagus on a scale and serve with dip. Tasty with grilled baguette.