This is a simple, fresh side dish that would compliment many meals. Try it when you are grilling to eliminate the need to use the oven. This is pictured with Grilled Lime and Chipotle Marinated Tuna.
Chili-Spiced Asparagus
Makes 4 servings
1 t. extra-virgin olive oil or canola
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 (I used chili powder)
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar (I used 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.
Makes 4 servings
1 t. extra-virgin olive oil or canola
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 (I used chili powder)
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar (I used 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.
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