Carb Conscious Archives

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3–4 hours

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45 minutes

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20 minutes

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15 minutes

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Braised lamb shoulder with sundried tomatoes

4 1⁄2 hours

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10 minutes

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15–20 minutes

Asparagus with anchovy butter

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 170 g pack asparagus
125 g butter
8 anchovies
1 t lemon zest
2 T lemon juice
120 g Woolworths oak-smoked Stanford cheese

Method

1. Braai or chargrill the asparagus.

2. Blend the butter, anchovies, lemon zest and juice.

3. Melt the butter and drizzle over the asparagus. Serve with a wedge of cheese.

Cook's note: Make a big batch of anchovy butter to freeze in ice trays ready to jazz up steamed or roasted veggies. Pop out a cube of frozen umami, melt and drizzle!

Find more asparagus recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Spezzatino

Chicken stew with dumplings

Peri-peri “babalas” chicken livers

Chicken liver-and-pork meatballs

Braised lamb shoulder with sundried tomatoes

Chunky cabbage salad

Roast chicken-and-ham terrine

Cucumber salad with amasi raita

Wild greens salad

Frittata

Baba ganoush with roast red peppers

Asparagus with anchovy butter

Asparagus with anchovy butter

Ingredients

Method