Fresh Asparagus with Anchovy-Butter Crostini

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 6.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 6g
  • Carbohydrate: 21.8g
  • Fiber: 2.9g
  • Cholesterol: 18mg
  • Iron: 3.6mg
  • Sodium: 370mg
  • Calcium: 39mg


  • 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


  1. 1. Preheat oven to 350°.
  2. 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. 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.
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