Anchovy & Bottarga Butter with White Asparagus
A luxurious and savory dish featuring tender white asparagus served with a rich, umami-packed anchovy and bottarga compound butter.
Ingredients
- •1 bunch white asparagus (peeled)
- •100 g butter (softened)
- •3 fillets anchovies
- •to taste bottarga (grated)
- •1 tsp lemon zest (grated)
- •pinch black pepper (freshly ground)
- •squeeze lemon juice
- •to taste salt
Method
- 1Peel the white asparagus stalks thoroughly.
- 2In a food processor, combine softened butter, anchovy fillets, grated bottarga, lemon zest, and black pepper. Blend until smooth and well-incorporated.
- 3Bring a pot of salted water to a boil and blanch the white asparagus until tender.
- 4Remove asparagus from water and finish in a pan with a squeeze of lemon juice.
- 5Serve the warm asparagus topped with a generous quenelle of the prepared anchovy and bottarga butter, finishing with an extra dusting of grated bottarga.