Today's Recipe From Dr. Weil: Chili -Spiced Asparagus

Monday March 09, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Chili-Spiced Asparagus Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smoky twist, try substituting smoked paprika for the chili powder. Makes 4 servings, about 3/4 cup each Ingredients 1 tablespoon extra-virgin olive oil 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 3/4 teaspoon garlic powder 1/2 teaspoon salt 2 tablespoons sherry vinegar or red-wine vinegar Instructions 1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, 4 to 5 minutes. 2. 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. Tips Shopping Tip: Smoked paprika can be purchased in gourmet markets and online at La Tienda. Nutrition Information Per serving: 62 calories 4 g fat (1 g sat, 3 g mono) 0 mg cholesterol 6 g carbohydrate 3 g protein 3 g fiber 321 mg sodium 275 mg potassium. Nutrition bonus: Folate (42% daily value) Vitamin A (30% dv) Vitamin C (15% dv) 1/2 Carbohydrate Serving Exchanges: 1 vegetable 1 fat -Recipe provided by EatingWell.com. Tomorrow's Recipe: Broccoli Slaw We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.