Beans recipes

Black bean koftas with braaied veggie salsa

20 minutes

Beef recipes

Spicy mince flatbreads

20 minutes

Braai recipes

Askoek

15 minutes

Braai recipes

Whole braaied fish

10–12 minutes

Braai recipes

Braaied sweet potato

30 minutes

Braai recipes

Jaffle

6–8 minutes

Aliums

5-ingredient caramelised onion tart

40 minutes

Beans recipes

Heerenbone salad

30 minutes

Braai recipes

Braaied sweetcorn with mayo

20 minutes

Dip recipes

Baba ganoush with roast red peppers

45 minutes

Atchar recipes

Crème fraiche-and-jalapeño atchar dip

20 minutes

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Asparagus with anchovy butter

By Abigail Donnelly

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