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.

Servings: 4 servings, about 3/4 cup each
Total Time: 15 minutes
Ease of Preparation: Easy
Cuisine: American
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight

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

Steps:

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.

Nutrition: (Per serving)

Calories - 62
Carbohydrates - 6
Fat - 4
Saturated Fat - 1
Monounsaturated Fat - 3
Protein - 3
Cholesterol - 0
Dietary Fiber - 3
Potassium - 275
Sodium - 321
Nutrition Bonus - Folate (42% daily value), Vitamin A (30% dv), Vitamin C (15% dv).

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

Related Links:

  • Green Bean Casserole
  • EatingWell Recipe Collections