Asparagus season.

Weird and perfect.

Asparagus is weird. It looks weird, it tastes weird, and it makes your pee smell weird. But I love it. I've tried it many ways, and it has never been bad except for the canned or jarred types...those are gross and slimy.
Aside from simple, roasted asparagus with salt and pepper, this is my all-time favorite preparation (so far, at least). It couldn't be simpler, and the combined flavors are fantastic! Plop this on the table the next time you have company over and see if you don't get a few ooh-la-las. If you are intimidated by asparagus, read up on it here. I prefer thin spears for this recipe, but any will work just fine. Adjust the amount of each ingredient to suit your taste. Serves 2.

You will need:

1/2 pound or so of asparagus spears, trimmed
1 Tablespoon olive oil
1 Tablespoon unsalted butter*
3-4 anchovy fillets (packed in oil), finely minced**

Steam or boil asparagus until just tender, only a minute or two. You want it to be cooked, but slightly crisp. When it is perfectly cooked, remove from heat and rinse with cold water to stop the cooking process. Set aside on paper towels and blot dry.
In a frying pan, heat the olive oil over medium heat until hot. Add the anchovies and butter (if using), and swirl gently and constantly until the anchovies "dissolve" into the oil and become smooth. Add the asparagus to the pan and toss to coat until warm. Transfer to a platter and drizzle with remaining oil.


*You can skip the butter if you want and add another Tablespoon of olive oil.
**Anchovy paste is another option. Just squeeze out a couple teaspoons instead.

The dish is amazing as it is, but if you wish, you may add some lemon wedges, a sprinkle of fancy salt and pepper, or garnish it with some herbs.