Chile-Spiced Asparagus

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  • 1 Tablespoon extra-virgin olive oil
  • 2 bunches asparagus, touch ends trimmed, cut into 1-inch pieces
  • 1 Tablespoon water
  • 1 1/2 teaspoon chili powder, or 1 teaspoon smoked paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sherry vinegar, or red-wine vinegar


  1. Heat oil in large non-stick skillet over medium-high heat.
  2. Add asparagus and water; cook, stirring often, 4 to 5 minutes.
  3. Add chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute.
  4. Remove from heat, add vinegar and stir to coat.

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