Chile-Spiced Asparagus (Adapted from Eating Well)1 tablespoon extra-virgin olive oil
2 bunches asparagus, tough ends removed, cut diagonally into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chili powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar
In a large skillet, heat oil over medium-high. Add asparagus and water - cook for about 4 mintes. Stir in chili powder, garlic powder and salt - continue cooking until the asparagus is crisp-tender, about 1 minute. Remove from heat and stir in the vinegar until well coated.
Makes about 4 servings.
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