Chile-Spiced Asparagus
http://www.eatingwell.com/recipes/chile_spiced_asparagus.html
From EatingWell: April/May 2006Earthy 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.
4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes
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
Preparation
- 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.
Nutrition
Per serving : 62 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 3 g Protein; 3 g Fiber; 321 mg Sodium; 275 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Tips & Notes
- Shopping Tip: Smoked paprika can be purchased in gourmet markets and online at www.tienda.com.