Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
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.
Nutrition Facts (per serving)
167
Calories
14g
Fat
8g
Carbs
4g
Protein
