This is a recipe I cooked as a side to a quick dinner last night, and it’s both simple and fantastic. The basic idea of it is cooking the asparagus in a skillet with a little water, which cooks off, and finishing it with a little chili powder, garlic, vinegar, and salt. It’s a very basic recipe, and extremely open to adaption and variation. Want to add some more spice? Throw in a little cayenne as well, or a squirt of sriracha. Want to give it an asian flare? Toss in some soy sauce and ginger instead of chili powder and salt. Going for a Mexican theme? Grab a little taco seasoning, maybe a little cumin. Decide that it’s just a little TOO healthy? Throw in some crumbled bacon and maybe a little cheese. Mmm bacon…
First, cut your asparagus into 1 inch pieces, discarding the tough ends. Then heat some olive oil in a large nonstick pan, and once the oil is hot, add asparagus and water and cook, stirring occasionally, for 4-5 minutes.
Once the water has cooked off, and the asparagus is tender, add your seasonings. In this case, I used chili powder, garlic powder, and salt.
Cook about another minute to finish the asparagus to a tender-crisp texture, then remove from heat and stir in vinegar to finish.
- 1 tablespoon extra-virgin olive oil
- 2 bunches asparagus tough ends trimmed, cut into 1-inch pieces
- 1 tablespoon water
- 2 teaspoons chili powder or 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 2 tablespoons sherry vinegar or 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.