Green and White Asparagus with Anchovy Butter

Serves  2

Guest Recipe by Honey & Co., The Financial Times.

I am always on the look out for different types of starter recipes.   When asparagus are in season in May and June, they can just taste so magical and can be simply served with a good Hollandaise sauce or even a flavoured butter, as suggested below.

Ingredients

1 tablespoon salt

1 teaspoon sugar

4 fat spears of white asparagus (if these aren't available, then use green ones)

4 fat spears of green asparagus

50g salted butter

4 anchovy fillets in oil

AND THIS IS WHAT YOU DO.....

1. Heat and boil plenty of water in a large pan and season well with the salt and sugar.
   
   
2. Chop off the bottom inch of the asparagus stalks and peel a little around the fibrous base (until halfway up).
   
   
3. Drop them into the boiling water and cook for five to six minutes until the asparagus is soft.   If you prefer, you can simply steam the asparagus in a steamer for the same amount of time, pierce with a sharp knife to check when they have softened.
   
   
4. While the asparagus is cooking, melt the butter in a frying pan and add the anchovies.   Allow the anchovies to melt into the foamy butter.
   
   
5. Life the asparagus from the boiling water directly into the frying pan and coat and toss with the melted butter.
   
   
6. Serve straight away.