Grilled Asparagus and Garlic Scapes with Anchovy Butter

Anchovy butter can be added to just about any platter of grilled or roasted vegetables, but we love it with the green crispness of asparagus and smokey grilled garlic scapes.

Print this page


4 anchovy filet, rinsed
1 lemon, zest
5 sprigs parsley and/or dill, roughly chopped
1 tsp salt
4 oz butter, softened
2 lbs asparagus, washed
1 bunch garlic scapes


  1. In a food processor, blend the anchovy, zest, herbs, and salt into a paste
  2. Add the butter and blitz to combine
  3. Remove from the food processor and chill to firm
  4. Toss the asparagus and garlic scapes in a glug of olive oil along with a pinch of salt and black pepper
  5. Grill over medium heat until charred and bright green
  6. Remove from the heat, top with pats of the anchovy butter, and serve