Ingredients
- 16 (1/2-inch-thick) slices French bread baguette
- 2 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons fresh lemon juice
- 3 canned anchovy fillets, drained and finely chopped
- 1 pound thin asparagus spears, trimmed
- 1/8 teaspoon fine sea salt
- 4 lemon wedges
Description
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