Green beans and asparagus served with a creamy anchovy dressing is a delicious side dish. The freshness of the vegetables is lovely with the richer, salty dressing. A lovely light dish.
Green beans and asparagus served with a creamy anchovy dressing
- 30ml (2 tbsp) butter
- 20ml (4 tsp) olive/avocado oil
- 4 slices pancetta, thinly sliced
- 2 anchovy fillets, finely chopped
- zest and juice of 1 lime
- 250g (1 punnet) each Woolworths green beans and Woolworths asparagus, trimmed and blanched
- Parmesan, freshly shaved
To make the dressing, heat the butter and oil in a frying pan and add the rest of the ingredients. Fry until the pancetta is crispy and the dressing is slightly thickened. Set aside until ready to use.
To serve, place the vegetables on a serving dish and drizzle with the dressing. Top with the Parmesan and serve with the remaining dressing on the side.