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Browned-Butter Anchovy Parmesan Asparagus

2 servings · 2.1 g net carbs

2.1g Net carbs 11g Fat 5.7g Protein 130.9 kcal

2.1g Net carbs · 11g Fat · 5.7g Protein · 130.9 kcal

Browned-Butter Anchovy Parmesan Asparagus

2.1 g net carbs  ·  16 min  ·  medium

P 5.7 g  ·  F 11 g  ·  130.9 kcal

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16 min
medium

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 8 min  ·  cook 8 min  ·  total 16 min  ·  difficulty medium

Pan-seared asparagus is finished in browned butter with anchovies, parmesan cheese, and a splash of lemon juice. Anchovies are melted into the butter to form a savory glaze that coats the asparagus during a quick sear. A touch of garlic provides background aroma while parmesan cheese crisps into golden shards when added at the end. The dish is a compact warm vegetable side designed to accompany a main protein rather than serve as the meal centerpiece.

Ingredients

  • asparagus100 g
    Asparagus, Raw
  • butter20 g
    Butter, Salted
  • anchovies6 g
    Anchovies, Canned in olive oil, with salt, drained
  • parmesan cheese20 g
    Cheese, Parmesan, hard
  • lemon juice10 ml
    Lemon juice, Raw
  • garlic2 g
    Garlic, Raw
  • salt2 g
    Salt, Table
  • black pepper1 g
    Spices, Pepper, black

Equipment

  • 12-inch skillet

Method

  1. Trim woody ends from the asparagus and pat the stalks dry with a towel; cut to uniform lengths if needed so they cook evenly.
  2. Thinly chop the anchovies and finely mince the garlic; grate the parmesan cheese into small shards or fine shreds.
  3. Heat the 12-inch skillet over medium-high heat until hot, then add the butter and let it melt and foam, watching for the milk solids to turn light golden, about 2 to 3 minutes.
  4. Add the chopped anchovies to the butter and stir with a spatula until they dissolve into the fat and the mixture becomes aromatic, about 30 to 45 seconds.
  5. Add the asparagus in a single layer and spoon the butter-anchovy mixture over the stalks; sear undisturbed for 2 to 3 minutes until the undersides develop brown marks, then toss or turn and sear the other side 2 to 3 minutes more until tender-crisp.
  6. Reduce heat to medium, add the minced garlic and continue to toss for 20 to 30 seconds until fragrant but not browned.
  7. Remove the skillet from the heat, pour in the lemon juice, and immediately sprinkle the parmesan cheese over the asparagus so the residual heat melts it and forms crisped shards; season with salt and black pepper and toss gently to coat.
  8. Transfer to warm plates and serve immediately as a compact vegetable side alongside a main protein.
Trim woody ends from the asparagus and pat the stalks dry with a towel; cut to uniform lengths if needed so they cook evenly.

Tips

Pro tip

  • Trim woody ends and pat asparagus completely dry to encourage a quick sear and avoid steaming.
  • If anchovies taste very salty, rinse briefly and pat dry before chopping to reduce surface saltiness.
  • Add parmesan off the direct heat so it melts and crisps without burning the butter.

Frequently asked questions

What can I use instead of anchovies?
Use capers in the same recipe to provide a briny burst rather than the dissolved umami anchovies give; capers remain textural, so scatter them in at the end instead of melting them into the butter. If you omit both, add a little extra salt and a touch more lemon juice to keep the flavor bright.
Why do my asparagus steam instead of browning?
Steaming happens when the pan is crowded or the asparagus is wet. Cook in a single layer in a hot skillet, pat asparagus dry, and give each piece room; increase sear time for thicker stalks and wait until the butter foams and browns slightly before adding the asparagus.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.1g Net carbs 11% 59% 30%
Net carbs Fat Protein
2.1 gNet carbs
5.7 gProtein
11 gFat
1.2 gFiber
130.9Calories

Electrolytes

Na733 mgSodium
K138 mgPotassium
Mg20 mgMagnesium

Minerals

Calcium
145 mg
Iron
1.31 mg
Magnesium
20 mg
Phosphorus
107 mg
Potassium
138 mg
Zinc
0.65 mg
Copper
0.116 mg
Selenium
5.1 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
0.52 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

80.7 g per serving

12 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026 · updated 8 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.