This makes a great starter, along with some other crudites like segments of fennel, chopped radish, batons of celery and dutch carrots.

Serves 2-3 as a side dish or starter.

INGREDIENTS

• 2 bunches of asparagus, woody ends trimmed
• 10 anchovy fillets
• 1 clove of garlic
• 3 tbsp olive oil
• 1/2 tbsp lemon juice or white wine vinegar

• small handful of radishes and lettuce leaves

METHOD

1. To make the anchoiade add the ingredients into a small blender and blitz until you have a smooth paste. Alternatively pound together in a mortar and pestle until smooth. It will keep in the fridge for a week.
2. Fill a small saucepan with enough water to come half way up the stems of asparagus. Bring the water to the boil. Once it is boiling add the asparagus and boil for 3 minutes, until the ends are soft and the tips tender. Refresh under cool water.
3. Serve the asparagus with the room temperature anchoiade for dipping.

Recipe by Tori Haschka & pics from Anastasia Zolotarev.