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

Recipe by Cooking Light April 2009


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

161 calories; fat 6.1g; saturated fat 3.7g; mono fat 1.6g; poly fat 0.4g; protein 6g; carbohydrates 21.8g; fiber 2.9g; cholesterol 18mg; iron 3.6mg; sodium 370mg; calcium 39mg.