Asparagus with Parmesan & anchovy butter from Polpo: A Venetian Cookbook (of Sorts) (page 225) by Russell Norman

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Notes about this recipe

  • Breadcrumbs on April 07, 2015

    p. 225 - Goodness gracious did we love that anchovy butter!! I don’t adore anchovies but I found the flavours of the butter perfectly balanced and I didn’t find it fishy at all. Thanks to those who prepared this dish before me as I was able to incorporate your suggestions to ensure success. Serving plate was placed in the warming oven well in advance. Butter at room temp. Parmesan grated vs shaved. Our asparagus was sweet and we loved the contrasting salty umami of the compound butter. I served the asparagus with roast Atlantic salmon that I’d rubbed with evoo, lemon zest and garlic. I couldn’t resist melting some of this fabulous butter atop the fish once it was removed from the oven. I'm keen to come up with additional uses for this fabulous butter. Next stop, melt it atop pasta...yum! Photos here: http://chowhound.chow.com/topics/1009438?commentId=9514373#9514373

  • L.Nightshade on April 01, 2015

    This butter is processed ahead of time, a blend of butter, anchovies, basil, garlic, and chile flakes. Asparagus are trimmed and blanched, refreshed in cold water, then heated briefly before serving. The butter is dolloped onto the asparagus, and it is topped with parmesan shavings. The original recipe calls for plating the asparagus and adding knobs of anchovy butter, there is a bloggers interpretation that calls for heating the asparagus and butter in the oven. I think I will try the oven method next time, as, even on a warmed plate, the asparagus cooled enough that the butter remained somewhat knobby. But delicious!

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