Chile-Spiced Asparagus Recipe
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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.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 tablespoon water
- 1 1/2 teaspoons chili powder, or 1 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons sherry vinegar, or red-wine vinegar
- 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.
- Shopping Tip: Smoked paprika can be purchased in gourmet markets and online at www.tienda.com.
- 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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