- 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
- 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.