Asparagus With Three Toppings

• 1 1/2 lb asparagus, trimmed
• None None Anchovies and Garlic
• 2 tbsp extra virgin olive oil
• 1 clove garlic, sliced thinly
• 3 None drained anchovies, chopped coarsely
• None None Parmesan Butter
• 2 tbsp butter
• 2 tbsp shaved Parmesan cheese
• None None Balsamic Dressing
• 3 tbsp balsamic vinegar
• 1 tbsp small fresh basil leaves

1. Oil a grill plate and place over medium-high heat. Cook asparagus for 5 mins, or until tender. Set aside and keep warm.
2. For the anchovies and garlic, heat oil in a small frying pan over medium heat. Cook garlic and anchovies until browned lightly. Sprinkle over 1/3 of asparagus.
3. For the Parmesan butter, melt butter in a small saucepan over medium heat. Pour over 1/3 of asparagus and sprinkle with cheese.
4. For the balsamic dressing, combine balsamic vinegar and basil leaves in a small bowl. Spoon over remaining asparagus.
5. Arrange asparagus in 3 piles on a serving platter. Serve.

anchovies, extra virgin olive oil, clove garlic, anchovies, parmesan butter, butter, parmesan cheese, balsamic dressing, balsamic vinegar, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/36329 (may not work)