“This is a wonderful Mexican dish.” - by Caleb Files
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
- Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.
Nutrition
Amount Per Serving (4 total)
- Calories
- 167 cal
- 8%
- Fat
- 14.1 g
- 22%
- Carbs
- 8.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"Looking at the recipe ingredients, it didn't look like things that should go together well, however it all comes together very well. Excellent taste, great use of vegetables...." See more"
mrs. kosmos
"I've made this twice now. When I first tried it, I wasn't sure if I liked it or not, but the more I ate, the more it grew on me. Make sure to chop the nuts before putting in the blender; the blender ..." See moredoesn't like chopping them from whole."
LindaT
"This was really tasty. I changed the proportions of a lot of the ingredients - more asparagus, 4 cups of cauliflower and 1/4 cup of hazelnuts. I alos used a splash of chicken stock instead of the oil ..." See moreto reduce the calories a bit. There was plenty of sauce and it's always good for me to get in more veggies. I'll def make this again as a mexican veggie side dish. I served mine warm."
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