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Recipe from Techniques of Healthy Cooking
Young asparagus may need no further preparation than a simple trim to remove the very ends of the stalk, and a quick rinse. More mature asparagus may need to have the stalk trimmed a little more and partially peeled to remove the outer skin, which can be tough and stringy.
     As asparagus matures, the stalk becomes tough. To remove the woody portion, bend the stalk gently until it snaps. Using a special asparagus peeler or a swivel-bladed peeler, peel the remaining stalk partway up; this enhances palatability and also makes it easier to cook the asparagus evenly.
     Asparagus may be tied into loose portion-sized bundles to make it easier to remove them from boiling water when they are blanched or boiled. Don't tie them too tightly or make the bundles more than a few inches in diameter. Otherwise the asparagus in the middle will not cook properly.
Batch Yield: 2 lb / 900 g
Servings: 10

• 2 lb / 900 g trimmed asparagus
• 4 tsp / 20 mL extra-virgin olive oil
• 3/4 oz / 20 g thinly sliced garlic
• 1/2 tsp / 2.5 mL red pepper flakes
• 8 anchovy fillets, mashed
• 2/3 oz / 19 g chopped parsley
• 3 tbsp / 45 mL fresh lemon juice
• 1 tsp / 10 mL cracked black peppercorns

Pan-steam the asparagus until tender, but not soft, about 3 minutes. Drain on absorbent towels.

2. Heat the oil in a large saute pan. Add the garlic and red pepper flakes; saute until the garlic begins to brown. Add the anchovies and saute until the anchovies begin to brown. Add the asparagus and gently toss to heat. Season with the parsley, lemon juice, and pepper.

Variation: Green beans, cauliflower, or other vegetables may be substituted for the asparagus.

Portioning Information: 3 1/4 oz / 90 g
Nutrition Per Serving: 45 calories, 2 g fat, 4 g total carbohydrate, 3 g protein, 130 mg sodium, 3 mg cholesterol


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