Garlic and Anchovy Asparagus

At the risk of sounding like Rachael Ray…I do agree with one of her sentiments. If you think you don’t like anchovies, you’re probably wrong. Give it a shot – it’s not fishy at all, trust me.

Garlic and Anchovy Asparagus
serves 4 / adapted from a veggie adventure / 2 ww pts

Here’s what I used:

  • 1 bunch asparagus, ends trimmed
  • 2 tsp anchovy paste from a tube
  • 1 tbsp olive oil
  • 4 cloves of garlic, grated or minced
  • pinch red pepper flakes
  • salt

Here’s what I did:

  1. Preheat oven to 350.
  2. In a small saute pan, heat the olive oil over medium heat. Add the garlic, red pepper flake, garlic and saute for a couple of minutes.
  3. Lay the asparagus in a single layer (more or less) in a big piece of tin foil. Fold the edges up to make a little tray and pour the garlic mixture over top. Season with salt and toss lightly with your fingers.
  4. Seal up the tin foil, and roast for about 15 minutes, give or take. Stick your face in it.

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