Recipe courtesy of Charles Maes
Canby Asparagus-Mole
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 47
- Sodium
- 339
- Total: 26 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 10 min
Ingredients
1 pound cut, trimmed asparagus
1 small garlic clove, minced
2 teaspoons lime juice
1/4 cup fresh (or canned) chopped jalapeno chilies
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons finely chopped onion
1/2 cup seeded and chopped tomato
Serving suggestions: tortilla chips, cut vegetables, chicken or seafood
Directions
- Cook asparagus in small amount of water until tender. Drain well and shock in ice water. In a food processor, process asparagus and next 5 ingredients until smooth (about 30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood.