Asparagus with three toppings

Asparagus is a delicious summer vegetable that really comes into its own with the right topping. Try one of these three versions next time you serve this moreish vegetable.

  • 20 mins cooking
  • Serves 4
  • Print


Asparagus with three toppings
  • 600 gram asparagus, trimmed
Anchovies and garlic
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic, sliced thinly
  • 3 drained anchovies, chopped coarsely
Parmesan butter
  • 25 gram butter
  • 2 tablespoon parmesan cheese flakes
  • 1 medium tomato, peeled, seeded, chopped finely
Balsamic dressing
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon small basil leaves


Asparagus with three toppings
  • 1
    Cook asparagus on heated oiled barbecue about 5 minutes or until tender. Set aside; keep warm.
  • 2
    Anchovies and garlic: heat oil in small frying pan; cook garlic and anchovy until browned lightly. Sprinkle over asparagus.
  • 3
    Parmesan butter: melt butter in small saucepan. Pour over asparagus; sprinkle with cheese.
  • 4
    Balsamic dressing: combine ingredients in small bowl. Spoon over asparagus.
  • 5
    Arrange asparagus in three piles on serving platter. Top each pile with one of the following toppings.

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