A bright slap of fresh greens and a welcome addition to any feast. The anchovies used here provide salty funk and depth of flavour that makes them a worthy addition. Don’t worry about chopping up the anchovies, they’re so small they’ll just dissolve into the butter and veggies.
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50g butter
1 tsp fennel seeds
2 garlic cloves, crushed
2 anchovies, drained
250g asparagus, end trimmed
200g frozen peas
2 sprigs tarragon, leaves removed
Small handful dill
Small handful flat leaf parsley, finely chopped
Small handful chives
Sea salt and freshly ground black pepper
50g butter
1 tsp fennel seeds
2 garlic cloves, crushed
2 anchovies, drained
250g asparagus, end trimmed
200g frozen peas
2 sprigs tarragon, leaves removed
Small handful dill
Small handful flat leaf parsley, finely chopped
Small handful chives
Sea salt and freshly ground black pepper
large sauté pan