| 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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