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April 01, 2003

Asparagus Rolls with Jalapeño Chutney

We keep meaning to take pictures of these dishes, and keep forgetting in our rush to devour them. Here was tonight's vegetarian dinner.



2 fresh jalapeño peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1/4 c onion, finely chopped
1/2 tsp red pepper flakes
Juice and zest of one lemon
2 tsp sugar
1 tbsp broth (chicken or veggie)
1 tsp olive oil
Dash salt

Asparagus Rolls:

2 small flour tortillas
8 trimmed asparagus stalks
1-1/2 c Tillamook pepper jack cheese*

Heat olive oil in a small saute pan over low heat. Add the jalapeños, garlic, onion, and red pepper. Saute until garlic just begins to brown. Dissolve sugar in lemon juice. Add the juice and broth, and mix thoroughly. Add salt. Reduce heat until mixture is just bubbling. Let this simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.

In the meantime, microwave asparagus for 2 minutes (if thick, half that time for thin stalks), then plunge immediately into cold water. Asparagus should not be completely cooked at this point. Set aside a handful of cheese. Divide the remainder between the two tortillas, spreading evenly over the surface. Microwave one tortilla at a time for 30 seconds. As soon as a tortilla comes out, stack two asparagus spears on one end, and two more on top of them. Roll the tortilla firmly, so the spears are sticking out a little at top and bottom. Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each. Serve with dollop of sour cream and a small amount of chutney. Put lemon zest on top of chutney for color.

I served this with my easy spanish rice (1c rice, 1 c broth, 1 jar salsa, micro for 15).

But wait, there's more!

For dessert, I thawed a square of puff pastry and rolled it out on some sugar. I cut it in a large circle (yay for saucepan lids), scored and area in the center, and placed a drained can of peaches over the scoring, leaving plenty of room all around. I baked it at 400° for 10 minutes, then took it out and brushed it with lite corn syrup thinned with peach juice. Back in the oven for 5 more minutes, and mmmm with ice cream.

*I'm not a shill, this stuff is just great.

Posted by Cat Connor on April 1, 2003 08:34 PM