Fresh Asparagus with Anchovy-Butter Crostini

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.