Before we headed down to DC on Friday, I whipped up a quick and healthful dinner in about 10 minutes. Impressive! We had Southwestern Cheese Paninis and this new asparagus recipe, which was exceptionally quick and definitely yummy.
Chili Spiced Asparagus
Eating Well, as posted on CLBB
Earthy chili combines with the sour power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smokey twist, try subsituting smoked paprika for the chili powder.
1 Tbsp. extra virgin olive oil
2 bunches asparagus, cut into one inch pieces
1 Tbsp. water
1 1/2 tsps. chili powder
3/4 tsp. garlic powder
1/2 tsp. salt
2 Tbsp. sherry vinegar or red-wine vinegar
Heat oil in a large non-stick 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 asparagus is tender-crisp, about one minute. Remove from heat, add vinegar and stir to coat.
Yield: 4 servings