I have to admit that I’ve never cooked with anchovies (short of Caesar salad), much less added them to an asparagus recipe.
The combination of garlic and anchovies that were so mild I wouldn’t have known they were there if I hadn’t added myself, add a savory appeal to this easy asparagus recipe.
I found this recipe on Eatingwell. It called for more olive oil than I would have liked, so I cut the olive oil, and used vegetable broth instead. I use this method all the time. I add small amounts of broth (tablespoons at a time), and as it reduces if the pan gets too dry, I add a bit more, until desired doneness.
- 1 tsp olive oil
- 1 tbs minced garlic
- 1/8 tsp crushed red pepper
- 1 bunch asparagus
- 4 tbs vegetable or chicken broth (more if necessary)
- 1 tsp anchovy paste
- Heat oil in skillet and add garlic and pepper. Cook one minute until fragrant. Add asparagus and 1 tbs broth, and anchovy. Cook til crisp tender, adding broth as needed to keep veggies moist while they saute.
Total Fat 3g
Saturated Fat 0g
Protein 5 g
WW Points 1