750g fresh asparagus, trimmed
120ml extra virgin olive oil
salt and freshly ground black pepper
1 red onion, finely chopped
1 x 110g can anchovy fillets (Ortiz), drained and chopped
zest and juice of 1 lemon
4 tablespoons finely chopped flat-leafed parsley

Heat a ridged grill pan or barbeque until almost smoking.
Toss the asparagus in half the oil, and scatter with salt and pepper.
Place the spears on the hot grill and cook, turning frequently and watching carefully to ensure they do not burn.
The asparagus should grill for around 7-8 minutes, until tender and has light 'stripes' from contact with the grill.

Meanwhile, heat a small, heavy-based frying pan with the remaining oil and the onion then fry gently until soft.
Lower the heat, add the anchovies and lemon zest and stir, cooking very slowly, until the anchovies are almost melting.
Stir in the lemon juice, add the parsley and adjust the seasoning if necessary.
Spoon this sauce over the asparagus and serve at once with flatbread.