Roasted Anchovies with Asparagus

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

   Tip: This temperature ensures the anchovies cook through without drying out.

2. 2

   Pat the cleaned anchovies dry with paper towels, then arrange them on half of the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, and set aside.

   Tip: Drying the fish helps them crisp nicely during roasting.

3. 3

   Toss the asparagus spears with 2 tablespoons of olive oil, minced garlic, remaining salt, pepper, and red pepper flakes. Arrange on the other half of the baking sheet.

   Tip: Keeping the ingredients separate allows them to cook evenly.

4. 4

   Roast both the anchovies and asparagus for 20-25 minutes until the fish is opaque and the asparagus is tender with slightly caramelized tips.

   Tip: Check after 15 minutes to ensure even cooking.

5. 5

   Meanwhile, heat butter with the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast for 3-4 minutes, stirring frequently, until golden brown.

   Tip: Watch the breadcrumbs carefully to prevent burning.

6. 6

   Remove the breadcrumbs from heat and stir in the lemon zest and fresh parsley. Set aside.

   Tip: The residual heat will release the flavors of the fresh herbs.

7. 7

   Transfer the roasted anchovies and asparagus to a serving platter, squeeze fresh lemon juice over everything, and top with the herbed breadcrumb mixture.

   Tip: Serve immediately while the dish is still warm for best flavor.