glasshousejohn

Asparagus with Anchovies and Garlic

Think bold Caesar-salad flavours meet asparagus. This preparation will
kick you in the taste buds with assertive garlic, spicy red pepper and
rich, salty anchovy.
Makes 4 servings, about 3/4 cup each.

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 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, 5-6 minutes.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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