A cheesy, mildly spicy topping of Parmesan, briny capers and pickled peppers is spooned on top before a final stint in the oven, building layers of salty, piquant flavor that highlight the nutty ...
For the dressing, chop the anchovies and capers and place them in a small bowl. Mix well with the garlic, oil, lemon juice, and caster sugar. Pour over the asparagus, tossing it all together ...