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.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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
to 6 minutes.

NUTRITION INFORMATION: Per serving: 93 calories; 6 g fat (1 g sat, 4 g mono); 8 mg cholesterol; 6 g carbohydrate; 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).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

A new way to make asparagus for me. I love the salty garlic flavor!

Sara, Colchester, VT

This is our favorite way of preparing asparagus. Don't let the anchovies put you off - adds a nutty flavor, not at all fishy. You can buy wonderful asparagus now year round.

Sandra, Plano, TX

I tried this recipe because I had a tube of anchovie paste in my fridge and wanted to use it. The recipe turned out to be quite delicious. I think I may actually buy the paste again just to make asparagus this way!

Bethany, Wellington, FL