recipes

2 garlic cloves finely chopped
45 ml soft butter
zest of 1 lemon
2 anchovy fillets finely chopped
olive oil (optional)

Heat the garlic, butter, lemon zest and anchovies in a pan.  Add a little olive oil if necessary.

Serve over sautéd asparagus and or beans.  Garnish with Parmesan shavings.