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This is a wonderful Mexican dish.
Ingredients
- 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 cup bite-size cauliflower florets
- 2 stalks celery ribs, chopped
- 1/3 cup canned kidney beans, drained
- 1/3 cup chopped hazelnuts
- 2/3 teaspoon chopped fresh dill
- ¼ teaspoon dried basil
- ½ teaspoon minced garlic
- 2 tablespoons sunflower seed oil
- 1/3 teaspoon chili powder
- ¼ teaspoon celery seed
- ½ teaspoon salt
Directions
Step 1
Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
Step 2
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat1g | 6% |
| Sodium363mg | 16% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber4g | 14% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C15mg | 73% |
| Calcium44mg | 3% |
| Iron2mg | 9% |
| Potassium263mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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