Asparagus and cauliflower florets with kidney beans recipe

Ingredients

• 3 ounces asparagus, cut in ½-inch pieces
• 4 ounces cauliflower flowerets, in bite-size pieces
• 3 ounces celery, chopped
• 8 ounces kidney beans, cooked
• 2 ounces pine nuts
• 3 tablespoons olive oil
• ¾ teaspoon chopped fresh dill
• ¼ teaspoon basil
• ½ teaspoon chili powder
• ¼ teaspoon celery seed
• ½ teaspoon minced garlic
• 1½ ounces filberts, chopped medium fine
• ½ teaspoon salt
• 1 teaspoon mild jalapeño peppers

1. Steam asparagus and cauliflower for approximately 10 minutes.
2. Combine with celery. Set aside.
3. In a blender, place beans, pine nuts & remaining ingredients.
4. Puree until smooth. Pour this sauce over the asparagus mixture. Serve at room temperature.