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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.
- 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 the oil in a large nonstick skillet over medium-high heat. Add the asparagus and water; cook, stirring often, 4 to 5 minutes. Add the chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute. Remove from heat, add the vinegar and stir to coat.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
62 calories; 4g total fat; 1g total saturated fat; 0mg cholesterol; 321mg sodium; 6g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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