Step 1

Trim bottom inch of asparagus spears; discard trimmings. Peel bottom halves of spears until white flesh is exposed. Cut spears on bias into 2-inch lengths. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add water, anchovies, garlic, pepper flakes, and salt and stir to combine. Add asparagus, shaking skillet to evenly distribute. Cover and cook, without stirring, for 2 minutes.

Step 2

Uncover and continue to cook, stirring occasionally, until skillet is almost dry and asparagus is crisp-tender, 2½ to 3 minutes longer. Transfer to bowl and serve.