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.
Makes 4 servings, about 3/4 cup each
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 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.
4 g fat (1 g sat, 3 g mono)
0 mg cholesterol
6 g carbohydrate
3 g protein
3 g fiber
321 mg sodium
275 mg potassium
Folate (42% daily value)
Vitamin A (30% dv)
Vitamin C (15% dv)
1/2 Carbohydrate Serving