Title: Mexican Medley
Categories: Vegetarian Entree Easy
Yield: 2 Servings

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

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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