Mike Garten
The anchovy here doesn’t taste fishy—it adds a salty, savory depth of flavor to sweet and earthy asparagus.
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Cal/Serv:
175
Yields:
6
servings
Total Time:
0
hours
35
mins
lb.
asparagus, trimmed
tbsp.
olive oil, divided
anchovy fillets, drained
cloves garlic, finely grated
tbsp.
Tbsp flat-leaf parsley, finely chopped
tsp.
red pepper flakes
c.
finely torn fresh sourdough breadcrumbs (from 1 to 3 slices sourdough)
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- Heat oven to 425°F. On rimmed baking sheet, toss asparagus with 2 tablespoons oil and 1/2 teaspoon salt. Arrange in even layer and roast until golden brown and tender, 12 to 15 minutes.
- Meanwhile, in small saucepan on medium, warm anchovies with remaining 3 tablespoons oil until anchovies begin to dissolve, 1 to 2 minutes. Remove from heat and stir in garlic, parsley, and red pepper flakes. Let cool slightly, then transfer to large bowl.
- Add breadcrumbs and toss until bread has absorbed most of oil. Transfer breadcrumbs to rimmed baking sheet and roast, tossing halfway through, until golden brown, 8 to 12 minutes. Breadcrumbs can be refrigerated in airtight container for up to 3 days.
- Add breadcrumbs and toss until bread has absorbed most of oil. Transfer breadcrumbs to rimmed baking sheet and roast, tossing halfway through, until golden brown, 8 to 12 minutes. Breadcrumbs can be refrigerated in airtight container for up to 3 days.
- Toss breadcrumbs with raisins, then serve sprinkled over asparagus.
NUTRITIONAL INFORMATION (per serving): About 175 calories, 12.5 g fat (2 g saturated), 4 g protein, 445 mg sodium, 13 g carbohydrate, 2 g fiber
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Source : Goodhousekeeping
