Ingredients
- 4 teaspoons extra-virgin olive oil
- 2 tablespoon 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
Cooking Directions
Step 1
Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5
to 6 minutes.
Nutrition Info
- Serving: Per serving
- Calories: 93
- Carbohydrates: 6g
- Fat: 6g
- Protein: 4g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 8mg
- Potassium: 270mg
- Sodium: 466mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 1/2