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Asparagus with Anchovies & Garlic

April/May 2006

Your rating: None Average: 4.6 (5 votes)

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.



READER'S COMMENT:
"I made this recipe because my husband loves anchovies but hates asparagus. So I thought I could disguise the asparagus with the anchovy paste. Not only did he eat this dish but he even enjoyed it! I will make this dish again. "
Asparagus with Anchovies & Garlic Recipe

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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

Per serving: 93 calories; 6 g fat (1 g sat, 4 g mono); 8 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 4 g protein; 2 g fiber; 466 mg sodium; 270 mg potassium.

Nutrition Bonus: Folate (42% daily value), Vitamin A (25% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
April/May 2006

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