Asparagus and cauliflower florets with kidney beans recipe

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  • Yield: 2 Servings

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
How to Make It
  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.
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