Think bold Caesar-salad flavors meet asparagus. This preparation will kick you in the taste buds with assertive garlic, spicy red pepper and rich, salty anchovy.
- 4 teaspoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 1/4 teaspoon crushed red pepper
- 2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 tablespoon water
- 2 teaspoons anchovy paste or 1 anchovy fillet, minced
Heat the oil in a large skillet over medium-high heat. Add the garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add the asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5
to 6 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
93 calories; 6g total fat; 1g total saturated fat; 8mg cholesterol; 466mg sodium; 6g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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