Originating from northern Italy, this dish celebrates anchovy and fresh young garlic — two of my favourite things. It is traditionally served with crunchy raw vegetables but it is also great with lightly boiled veg too. The sauce is perfect for anchovy fiends.
10 anchovy fillets
100g/3? oz butter, melted
500g/1lb 2 oz asparagus, trimmed
Extra virgin olive oil
Place the garlic cloves in a small pan over a low heat, cover with the milk and simmer for about 30 minutes until the garlic is soft. Pour it all into a food processor or blender, add the anchovy fillets and process until smooth.
Very slowly add the melted butter in drops at first and then in a very slow stream (this bit is crucial — too fast and it will split) until you have a lovely emulsified sauce. Add a pinch of pepper.
Bring a pan of salted water to the boil and blanch the asparagus until tender, about four minutes. Spoon over the sauce or serve in a small bowl on the side. Drizzle with oil to finish off.
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