Name: Mexican Medley
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Fresh asparagus, trimmed and cut into 1/2 inch pieces - 6 spears; Bite-size cauliflower florets - 1 cup; Celery ribs, chopped - 2 stalks; Canned kidney beans, drained - ⅓ cup; Chopped hazelnuts - ⅓ cup; Chopped fresh dill - ⅔ teaspoon; Dried basil - ¼ teaspoon; Minced garlic - ½ teaspoon; Sunflower seed oil - 2 tablespoons; Chili powder - ⅓ teaspoon; Celery seed - ¼ teaspoon; Salt - ½ teaspoon

Ingredients for - Mexican Medley

1. Fresh asparagus, trimmed and cut into 1/2 inch pieces 6 spears

2. Bite-size cauliflower florets 1 cup

3. Celery ribs, chopped 2 stalks

4. Canned kidney beans, drained ⅓ cup

5. Chopped hazelnuts ⅓ cup

6. Chopped fresh dill ⅔ teaspoon

7. Dried basil ¼ teaspoon

8. Minced garlic ½ teaspoon

9. Sunflower seed oil 2 tablespoons

10. Chili powder ⅓ teaspoon

11. Celery seed ¼ teaspoon

12. Salt ½ teaspoon

How to cook deliciously - Mexican Medley

1 . Stage

Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.

2 . Stage

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.