Ingredients:1 tablespoon(s) extra-virgin olive oil
2 bunch(es) asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon(s) water
1 1/2 teaspoon(s) chili powder, or 1 teaspoon smoked paprika
3/4 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
2 tablespoon(s) sherry vinegar, or red-wine vinegar
Directions
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.
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.
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