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Mexican medley

Yield: 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

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