Categories: Sides

Ingredients

• 1 bunch asparagus
• 2 tbsp. canola or vegetable oil
• 1/2 tsp red pepper flakes
• 1/4 tsp smoked or regular paprika
• Kosher salt and black pepper
• 2 tbsp. butter
• 2 tbsp. chopped chives

Directions

1. Working with one at a time, hold an asparagus stalk horizontally and bend the tough bottom of the asparagus until it snaps off. Discard the snapped ends. Cut the asparagus into 2-inch lengths.

2. In a large skillet, heat the oil over medium-high heat until very hot. Add the asparagus, red pepper flakes, paprika, and salt and black pepper to taste. Cook, stirring, until tender-crisp, 2 to 3 minutes. Add the butter and toss to coat. Season again with salt and pepper and serve garnished with the chives.

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