Fresh Asparagus with Anchovy-Butter Crostini

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

Preparation

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.