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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

The Butter Has A Pronounced Anchovy Taste; Use One To Two Fillets If You Prefer More Subtlety.

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