Wednesday, March 22, 2006
from Eating Well magazine
Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for grassy-green asparagus. For a smoky twist, try subsituting smoked paprika for the chile powder.
1 TBS extra virgin olive oil
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 TBS water
1 1/2 tsp chili powder or 1 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp salt
2 TBS sherry vinegar or red-wine vinegar
Heat oil in a nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, about 4-5 minutes. Add chili powder (or paprika), garlic powder, and salt; cook until asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.
Makes 4 servings, about 3/4 cup each.