RECIPE OVERVIEW
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.
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