Chile-Spiced Asparagus

From EatingWell: April/May 2006 — Subscribe Now!

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.

4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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.

Tips & Notes

Shopping Tip: Smoked paprika can be purchased in gourmet markets and online at www.tienda.com.

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.

Nutrition Bonus: Folate (42% daily value), Vitamin A (30% dv), Vitamin C (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat