Wednesday, November 24, 2010

San Diego Fusion Thanksgiving: Part Four

Chipotle Lime Asparagus
We're almost finished everyone!  By now, if your turkey isn't thawed and you haven't started pulling your ingredients together...its time to think about where to order take-out!  I've got just two installments left and this is the veggie portion.  EVERYONE always has some kind of green bean casserole...blah, blah, blah.  French onions, cream of mushroom soup...blah, blah, blah.  WE'RE making spicy, smoky San Diego asparagus with a tangy lime kick!  I absolutely LOVE the lime zest in this because it just finishes off the smoky chipotle flavor with a bang!  This recipe is super easy, healthy, and tasty! 

Prep Time: 5 minutes / Cook Time: 3 minutes / Servings:  4

  • 1 lb. asparagus stalks, ends trimmed
  • 1 red bell pepper, cut crosswise into rings
  • 2 tbsp. olive oil
  • 1 lime, juiced and zested
  • 1/4 tsp. chili powder
  • 1/8 tsp. chipotle pepper powder
  • salt/pepper to taste
  1. In a large skillet, heat the olive oil.  Add the asparagus, red bell pepper, chili powder, chipotle powder, salt and pepper.  Toss together with tongs and heat on high heat for about 2-3 minutes.  Add lime juice, toss and remove from heat. 
  2. To serve:  Place the bell pepper rings around the asparagus stalks.  Finish with lime zest.  Serve immediately.

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