STEAMED ASPARAGUS WITH ANCHOVY BUTTER
The saltiness of the anchovies seasons the asparagus perfectly and the red pepper flakes gives it a little kick
Provided by barbara lentz
Categories Vegetables
Time 15m
Number Of Ingredients 5
Steps:
- 1. Place asparagus in a bamboo steamer over boiling water. Steam until crisp tender
- 2. Place anchovies, butter, lemon juice, and red pepper flakes in a food processor. Process until smooth
- 3. Serve the butter over the steamed asparagus
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Lajina Akther
[email protected]I love the simplicity of this dish. It's a great way to enjoy fresh asparagus.
Zhaid Balil
[email protected]This dish was easy to make and very tasty. I will definitely be making it again.
Harold Morrison
[email protected]I'm not a fan of anchovies, so I omitted the anchovy butter and the dish was still very good.
srk gamer786
[email protected]I found the anchovy butter to be a bit too salty for my taste, but overall the dish was good.
Mohammed Iqbal Ahmed
[email protected]The asparagus was a bit overcooked for my taste, but the anchovy butter was delicious.
Liaquat Jutt
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. It's a great side dish for any occasion.
Matthew Leonard
[email protected]I was skeptical about the anchovy butter at first, but I'm so glad I tried it. It adds such a delicious, savory flavor to the asparagus.
jessieca campbell
[email protected]This dish is a great way to enjoy fresh, seasonal asparagus. The anchovy butter adds a nice touch of umami that really elevates the flavor of the asparagus.
Salim Abdullah
[email protected]I love how easy this recipe is to follow. I was able to whip up this dish in no time, and it turned out amazing. The asparagus was perfectly steamed and the anchovy butter was so flavorful.
Sandra Taylor
[email protected]Wow, this steamed asparagus with anchovy butter was an absolute delight! The asparagus was cooked to perfection, tender yet still slightly crunchy, and the anchovy butter added a rich, savory flavor that perfectly complemented the asparagus. I will d