Starters & Light meals

Asparagus with anchovy butter

4
Easy
15 minutes
15 minutes

“This is made often in my house – we use broccoli when we don’t have asparagus. We like to pile it up and offer to guests as a snack or starter drizzled with plenty of the anchovy butter for mopping up.” – Abigail Donnelly

Wine/Spirit Pairing
Babylonstoren Chenin Blanc
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Ingredients

Method
  • 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

Ingredients

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 
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Asparagus with anchovy butter

By Abigail Donnelly
4
Easy
15 minutes
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