WHAT a winner -- a terrific treat for spring!

This asparagus side -- it's simple, it's quick, it's easy, it's low in calories, it's low in carbs, it's a tad unusual AND it tastes great.

My first-time use of anchovies during December's Paper Chef was so successful, I felt emboldened to try the stinky little fishies again in a warm pepper salad -- also delicious.

So expectations were high for this saute of fat asparagus spears, garlic and anchovies.

But I was completely enchanted -- the asparagus essence remained firmly intact but was at the same time turned into something entirely different.

This is a complete keeper!

KITCHEN NOTES ...

• Starting out, I wondered if this treatment would be good for fat asparagus spears, also if the stem ends should be peeled.
  
• No problem on either count: the strong flavors are perfect for thick asparagus and there was no issue with stringy skins.

FOR THE RECORD ...

• Seriously Good is collecting asparagus recipes during April and May. If you're cooking spring spears, let Kevin know!
• This is my first use of the cooking magazine Eating Well -- how in the world have I missed out on this til now? It's terrific!
  

FROM THE ARCHIVES ... See the Recipe Box for other ideas for cooking asparagus.

ASPARAGUS with ANCHOVIES & GARLIC
Bookmark or print Asparagus with Anchovies & Garlic
Hands-on time: 10 minutes (then stirring every few minutes)
Time to table: 25 minutes
Serves 4

1 tablespoon olive oil
2 tablespoons minced garlic (at my house, it's from a jar ...)
Red pepper flakes to taste
1 pound asparagus, washed, woody ends broken or cut off, then cut in one-inch lengths, tips put aside
1 tablespoon water
2 teaspoons anchovy paste (it comes in a tube, or you can mince an anchovy fillet)

Heat the oil until shimmery on MEDIUM HIGH in a skillet large enough to mostly hold the asparagus in a single layer. Once the oil is hot, add the garlic and red pepper flakes and cook a minute, stirring constantly. Add the asparagus spears (leave the tips out for now), water and anchovy paste and stir gently but thoroughly to disperse the anchovy. Cover and cook for about 5 minutes, stirring occasionally. Remove the cover, reduce the heat to MEDIUM, add the asparagus tips. Continue to cook, stirring often, until asparagus reaches desired level of doneness - my preference is a shade past tender-crisp.

NUTRITION ESTIMATE
Per Serving: 79 Cal (53% from Fat, 20% from Protein, 27% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 6 g Carb; 2 g Fiber; NetCarb4; 35 mg Calcium; 3 mg Iron; 453 mg Sodium; 8 mg Cholesterol; Weight Watchers 1.5 points

ALANNA's TIPS

• When you see this ♥ or ◄ in the title or and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

CREDIT WHERE CREDIT'S DUE
Adapted from Eating Well, April/May 2006