Roasted Asparagus with Anchovy Herb Butter and Parmesan

A delicious spring recipe featuring roasted asparagus topped with homemade anchovy butter infused with garlic, herbs, chili, and Parmesan. Inspired by Polpo, a Venetian Cookbook, this flavorful and simple dish requires just a handful of ingredients and brings bold seasonal taste to the table.

Ingredients for 4 people :

• 65 g of butter at room temperature

• 6 small anchovy fillets

• 1/4 (or 1/2 for garlic lovers) of a garlic clove, finely chopped

• A small pinch of chili flakes

• A few basil or parsley leaves, finely chopped

• 20 green or white asparagus

• Parmesan

Preparing the anchovy butter :

In a food processor — or using a fork — mix the anchovy fillets, crushed garlic, chili, and herbs.
Leave the mixture at room temperature.

Cooking the asparagus :

Preheat the oven to 160°C (320°F).
Wash the asparagus and peel the bottom part with a vegetable peeler to remove tough, fibrous parts.
Blanch the asparagus in boiling water until tender (about 3 to 5 minutes depending on thickness), then rinse under cold water.
Place the asparagus on a baking tray and roast in the oven for 5–10 minutes.

Plating :

Arrange the asparagus on a nice serving dish or plate.
Generously spread the anchovy butter over the asparagus.
Grate Parmesan directly on top and serve immediately.