Fresh Asparagus with Anchovy-Butter Crostini

Ingredients

• 1 pound asparagus spears trimmed thin
• 8 inch bread baguette french
• 3 fillet anchovy canned drained finely chopped
• 2 tablespoons flat-leaf parsley fresh minced
• 2 teaspoons juice of lemon fresh
• 4  lemon wedges 
• 0.1 teaspoon sea salt fine
• 2 tablespoons butter unsalted softened

Equipment

• baking sheet
• paper towels
• oven

Directions

1. Preheat oven to 35
2. Arrange bread in a single layer on a baking sheet.
3. Bake at 350 for 6 minutes or until toasted.
4. Combine butter, parsley, juice, and anchovies; spread about 1/2 teaspoon butter mixture evenly over each bread slice.
5. Steam asparagus, covered, 3 minutes or until crisp-tender.
6. Drain and rinse with cold water; drain. Pat asparagus dry with paper towels. Divide asparagus evenly among each of 4 salad plates; sprinkle evenly with salt. Arrange 4 crostini and 1 lemon wedge on each plate.