Asparagus with Chiltepín

Asparagus with Chiltepín

Espárragos con Chiltepín
4 to 6 servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: asparagus, chiltepín chiles, Espárragos, Mexico, pati’s mexican table, pecans, Sonora, Sonoran
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 10 minutes
Asparagus with Chiltepín recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"

Ingredients

  • 1 pound asparagus, stalks peeled and trimmed of dry ends
  • 1/4 teaspoon kosher or sea salt, or to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup coarsely chopped pecans
  • 4 to 5 dried chiltepin chiles, crushed
  • 1 tablespoon freshly squeezed lime juice

To Prepare

  • Preheat grill or griddle to medium high heat. Brush asparagus with oil and season with the salt.
  • Grill for about 8 to 10 minutes, flipping as they char and begin to soften.
  • Meanwhile, heat a small saute pan over medium heat. Add the olive oil and butter and once it begins to bubble, add the pecans, cook for about a minute. Add the crushed chiltepin chiles, mix and cook for another minute. Remove from the heat. Add the lime juice and stir.
  • Place grilled asparagus on a plate, spoon butter pecan mixture on top.

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