6 anchovy fillets 60g butter 350g asparagus In a small saucepan put the garlic and red wine over a gentle heat and cook until the garlic is completely soft and the wine has reduced to just a few tablespoons of liquid. Add the anchovy fillets. Put this mixture into a small food processor or pestle and mortar. Mash the mixture into a fine paste, then return to the saucepan and add the butter, mixing as you do, one little knob at a time, to make a thick, delicious red wine sauce. Boil a shallow, wide, pan of salted water and cook the asparagus for a few minutes until perfectly soft. Serve the asparagus warm, with the red wine sauce drizzled over or in a little ramekin on the side.