The butter has a pronounced anchovy taste; use one to two fillets if you prefer more subtlety.
16 (1/2-inch-thick) slices French bread baguette
2 tablespoons unsalted butter, softened
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons fresh lemon juice
3 canned anchovy fillets, drained and finely chopped
1 pound thin asparagus spears, trimmed
1/8 teaspoon fine sea salt
4 lemon wedges
How to Make It
Preheat oven to 350°.
Arrange bread in a single layer on a baking sheet. Bake at 350° for 6 minutes or until toasted. Combine butter, parsley, juice, and anchovies; spread about 1/2 teaspoon butter mixture evenly over each bread slice.
Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Pat asparagus dry with paper towels. Divide asparagus evenly among each of 4 salad plates; sprinkle evenly with salt. Arrange 4 crostini and 1 lemon wedge on each plate.
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