Bring large pot of water to boil. Add spring beans and blanch until crisp-tender, about 3 minutes. Drain.
Heat butter and olive oil in large skillet over medium-high heat. Add garlic and sauté one minute. Swirl in anchovy paste and lemon juice until combined.
Add beans to skillet and stir to coat thoroughly with sauce. Season with pepper and sprinkle with parmesan cheese. Serve at once.
Ingredients:
