Fresh Asparagus With Anchovy-Butter Crostini

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Ingredients

16 (1/2-inch-thick) slices French bread baguette

2 tablespoons unsalted butter, softened

2 tablespoons minced fresh flat-leaf parsley

2 teaspoons fresh lemon juice

3 canned anchovy fillets, drained and finely chopped

1 pound thin asparagus spears, trimmed

1/8 teaspoon fine sea salt

4 lemon wedges

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