Barbecued Asparagus with Warm Anchovy Dressing

10:00 pm on 20 November 2004

(Serves 8)


  • 30g (3 tbsp) unsalted butter
  • 5 tbsp olive oil
  • 6 anchovies, washed and thinly sliced
  • 680g-720g (40) asparagus spears, washed
  • 3 tbsp lemon juice
  • 1/4 cup chopped parsley
  • Maldon sea salt and freshly ground black pepper
  • fried bread


First, make the dressing by heating the butter and 3 tablespoons of oil in a heavy-based frypan over a medium heat until the butter melts. Add the anchovies and simmer for 3-4 minutes until the anchovies begin to melt into the oil and butter.

Toss the asparagus in the remaining 2 tablespoons of oil. On a barbecue hotplate heated to a medium heat, cook the asparagus until "al dente" (firm to the bite) and brown on all sides. Remove the asparagus to a platter and drizzle with the dressing. Sprinkle with lemon juice and parsley, season to taste and scatter with fried bread. Serve while the asparagus is still warm.

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