| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish, Easy | 2 | Servings |
INGREDIENTS
| 3 | oz | Asparagus; cut in 1/2-inch pieces |
| 3 | oz | Cauliflower flowerettes; cut in bite-size pieces |
| 3 | oz | Celery; chopped |
| 3 | oz | Kidney beans; cooked |
| 1 1/2 | oz | Filberts; chopped medium- fine |
| 2 | tb | Sunflower oil |
| 2/3 | ts | Fresh dill; chopped |
| 1/3 | ts | Chili powder |
| 1/4 | ts | Basil |
| 1/4 | ts | Celery seed |
| 1/2 | ts | Garlic; minced |
| 1/2 | ts | Salt |
INSTRUCTIONS
Steam asparagus and cauliflower for approximately 10 minutes. Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients. Puree until smooth. Pour this sauce over the asparagus mixture. Serve at room temperature. From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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