Makes 10 servings
Ingredients
- 2 lb trimmed asparagus
- 4 teaspoons extra-virgin olive oil
- 3/4 oz (about 2 tablespoons) thinly sliced garlic
- 1/2 teaspoon red pepper flakes
- 8 anchovy fillets, mashed
- 3 tablespoons lemon juice
- 1 teaspoon cracked black peppercorns
Directions
- In a steamer basket, steam the asparagus until tender, but not soft, about 3 minutes. You can also blanch the asparagus in a pot of boiling water. Drain on absorbent towels.
- Heat the oil in a large sauté pan over moderate heat. Add the garlic and red pepper flakes; sauté until the garlic begins to brown, about 1 minute. Add the anchovies and sauté until the anchovies begin to brown. Add the asparagus and gently toss to heat. Season with the lemon juice and pepper.
Note: Green beans, cauliflower, or other vegetables may be substituted for the asparagus.
