Fresh Asparagus with Anchovy-Butter Crostini

Name: Fresh Asparagus with Anchovy-Butter Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams thin asparagus spears, trimmed; 8 inches 16 -thick) slices French bread baguette; 3 fillets canned anchovy fillets, drained and finely chopped; 2 Tbsps minced fresh flat-leaf parsley; 2 teaspoons fresh lemon juice; 4 lemon wedges; 0 teaspoons fine sea salt; 2 Tbsps unsalted butter, softened

Fresh Asparagus with Anchovy-Butter Crostini might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 121 calories, 5g of protein, and 6g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Not Head to the store and pick up asparagus spears, lemon wedges, sea salt, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Arrange bread in a single layer on a baking sheet.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Bake at 350 for 6 minutes or until toasted.

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Oven

Combine butter, parsley, juice, and anchovies; spread about 1/2 teaspoon butter mixture evenly over each bread slice.

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Anchovies

Parsley

Butter

Spread

Bread

Juice

Steam asparagus, covered, 3 minutes or until crisp-tender.

Ingredients you will need

Asparagus

Drain and rinse with cold water; drain. Pat asparagus dry with paper towels. Divide asparagus evenly among each of 4 salad plates; sprinkle evenly with salt. Arrange 4 crostini and 1 lemon wedge on each plate.

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Lemon Wedge

Asparagus

Crostini

Water

Salt

Equipment you will use

Paper Towels

Equipment

Oven

Baking Sheet

Paper Towels

Ingredients

Servings:

454grams

thin asparagus spears, trimmed 8inches

16 -thick) slices French bread baguette 3fillets

canned anchovy fillets, drained and finely chopped 2Tbsps

minced fresh flat-leaf parsley 2teaspoons

fresh lemon juice 4

lemon wedges 0teaspoons

fine sea salt 2Tbsps

unsalted butter, softened

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.