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Fresh Asparagus with Anchovy-Butter Crostini

Yield 4 servings
The butter has a pronounced anchovy taste; use one to two fillets if you prefer more subtlety.

Ingredients

  • 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

Nutrition Information

  • calories 161
  • fat 6.1 g
  • satfat 3.7 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 6 g
  • carbohydrate 21.8 g
  • fiber 2.9 g
  • cholesterol 18 mg
  • iron 3.6 mg
  • sodium 370 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.