Asparagus of altedo in Anchovy Butter
Instructions
Wash asparagus, underneath where they break and boil them al dente in asparagiera with the tips out of the water.
Drain, accommodate you in a dish and keep them warm.
Melt the butter with finely chopped shallots and shallots just takes a Pearly consistency, add the anchovy fillets and toning them down?.
Combine parsley finely crushed, season and pour over asparagus.
Ingredients and dosing for 4 persons
- 1 bunch of asparagus from 1000 g
- 8 anchovy fillets
- 1 shallot
- Parsley
- Wine vinegar
- 70 g of butter
- Salt
- Pepper