You will notice that I really like Asparagus!
2 Bunches Of Fresh Asparagus With Tough Ends Trimmed, Cut In 1 Inch Pieces
1½ Tbsp. Water
1½ Tsp. chilli powder
¼ C. Chopped Roasted Red Pepper
¾ Tsp. garlic Powder
2 Tbsp. Red Wine Vinegar or Fat Free Italian dressing
Spray large skillet with non-stick cooking spray. Cook asparagus and water for 5 minutes stirring often. Add chili powder, garlic powder and roasted red pepper; cook until the asparagus is tender/crisp (3-5 minutes). Remove from heat and add vinegar and stir until thoroughly coated.
** A trick for asparagus to avoid woody pieces is to take a stalk and with a sharp knife and gently tap the stalk starting from the bottom up. At first the knife will not cut in (woody), but once the knife can easily penetrate the stalk you have reached the good part! Cut here!
**Also, remember the smaller the stalk the better! Larger asparagus tend to be woody and hard tasting.
