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.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 4 servings, about 3/4 cup each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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 www.tienda.com.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 62 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 6 g | Dietary Fiber: | 3 g | Cholesterol: | 0 mg | |||
| Fat: | 4 g | Sodium: | 321 mg | Saturated Fat: | 1 g | |||
| Protein: | 3 g | Potassium: | 275 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Folate (42% daily value), Vitamin A (30% dv), Vitamin C (15% dv). | |||||||
| Exchanges: | 1 vegetable, 1 fat | |||||||
