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Chile-Spiced Asparagus

April/May 2006

Your rating: None Average: 3.8 (5 votes)

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.



READER'S COMMENT:
"Very good. It is so fast and easy to make and tastes delicious. I took less than 10 minutes to make and tastes great. "
Chile-Spiced Asparagus Recipe

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:

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

  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.

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; 0 g added sugars; 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).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat



More From EatingWell

Recipe Categories

Ethnic/Regional
Southwest
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Side dish, vegetable
Publication
April/May 2006

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