Name: Pan-Steamed Asparagus with Anchovies and Red Pepper Flakes
Total time: 25 min
Yield: Serves 6
Ingredients: 2 pounds asparagus; 1 tablespoon extra-virgin olive oil; 2 tablespoons water; 2 anchovy fillets, rinsed and minced; 1 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 1/4 teaspoon table salt

Why This Recipe Works

We wanted to preserve the fresh, sweet, grassy flavor of asparagus and ensure a crisp-tender texture without the drawbacks of steaming, which can leave asparagus washed-out and bland. Instead, we steamed the asparagus in a small amount of water in a skillet to which we also added olive oil, garlic, anchovies, and red pepper flakes. We then allowed the water to evaporate, leaving the asparagus perfectly crisp-tender and glossed with a spicy, garlicky, umami-rich oil.

Before You Begin

This recipe works best with asparagus spears that are about ½ inch thick. If using thinner spears, reduce the uncovered cooking time to 1½ to 2 minutes. Peeling the bottom halves of the spears ensures that the cooked asparagus is tender. This recipe can easily be halved; use a 10-inch skillet if you halve the recipe.

Instructions

Trim bottom inch of asparagus spears; discard trimmings. Peel bottom halves of spears until white flesh is exposed. Cut spears on bias into 2-inch lengths. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add water, anchovies, garlic, pepper flakes, and salt and stir to combine. Add asparagus, shaking skillet to evenly distribute. Cover and cook, without stirring, for 2 minutes.

Uncover and continue to cook, stirring occasionally, until skillet is almost dry and asparagus is crisp-tender, 2½ to 3 minutes longer. Transfer to bowl and serve.