Pan-Steamed Asparagus with Anchovies and Red Pepper Flakes
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.