Ingredients

2 pounds asparagus
6 anchovy fillets, mashed or chopped
6 cloves garlic, finely chopped
Pinch of crushed red pepper
4 tablespoons olive oil
3 tablespoons white wine or stock
1/2 cup chicken stock or water
1 1/2 pounds linguine, spaghetti or whole wheat spaghetti

Directions

Wash asparagus and snap off tough ends. Slice on the bias into bite-size pieces. Saute garlic in olive oil until it becomes opaque. Add the asparagus and saute until it turns bright green. Add the anchovies and saute 1-2 minutes more. Add wine and stock. Bring this mixture to a boil, reduce heat and cover. Allow to braise for several minutes. Adjust salt and pepper; add crushed pepper.

Toss with pasta and serve with Parmesan, Asiago or Romano cheese. Makes 6 servings.

Each serving contains 221 calories; 11 gm fat; 217 mg sodium; 11 mg cholesterol.