Chile-Spiced Asparagus
Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smoky twist, try substituting smoked paprika for the chili powder.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4 servings, about 3/4 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
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1 tablespoon water
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1 1/2 teaspoons chili powder, or 1 teaspoon smoked paprika
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3/4 teaspoon garlic powder
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1/2 teaspoon salt
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2 tablespoons sherry vinegar, or red-wine vinegar
Directions
1.
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, 4 to 5 minutes. Add chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.
Tip:
Shopping Tip: Smoked paprika can be purchased in gourmet markets and online at www.tienda.com.
Nutrition information
Calories 62, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 321 mg, Carbohydrate 6 g, Fiber 3 g, Protein 3 g, Potassium 275 mg. Daily Values: Vitamin A 30%, Vitamin C 15%. Exchanges: Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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