Chile-Spiced Asparagus

Chile-Spiced Asparagus

1 Review
From: EatingWell Magazine, April/May 2006

Earthy chili powder 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 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
  • 1 tablespoon water
  • 1½ teaspoons chili powder or 1 teaspoon smoked paprika
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons sherry vinegar or red-wine vinegar


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  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.
  • Shopping Tip: Smoked paprika can be purchased in gourmet markets and online at

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 62 calories; 4 g fat(1 g sat); 3 g fiber; 6 g carbohydrates; 3 g protein; 167 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1,425 IU vitamin A; 9 mg vitamin C; 30 mg calcium; 1 mg iron; 340 mg sodium; 277 mg potassium
  • Nutrition Bonus: Folate (42% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 1

November 19, 2010
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By: EatingWell User
Very good. It is so fast and easy to make and tastes delicious. I took less than 10 minutes to make and tastes great.
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