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.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 4 servings, about 3/4 cup each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 93 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 6 g | Dietary Fiber: | 2 g | Cholesterol: | 8 mg | |||
| Fat: | 6 g | Sodium: | 466 mg | Saturated Fat: | 1 g | |||
| Protein: | 4 g | Potassium: | 270 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Folate (42% daily value), Vitamin A (25% dv), Vitamin C (15% dv). | |||||||
| Exchanges: | 1 vegetable, 1 fat | |||||||
