Pin ItASPARAGUS ROLLS
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| Serves | 2 |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Total time | 45 minutes |
| By author | Aloha Cooks |
If you love asparagus tips, you won't want to share these rolls made with roasted chili peppers wrapped in grilled zucchini strips
Ingredients
- 2 medium Zucchini
- 1-2 bunch Asparagus, fresh
- 6 Red Chili Peppers (substitute a red bell pepper for a less spicy flavor, *see note)
- Extra Virgin Olive Oil (or other oil, preferably expeller or cold-pressed)
- Celtic Sea Salt or Himalayan Salt (or substitute regular salt)
Directions
| Step 1. | |
| Heat BBQ grill or use a grill pan on the stove top or your broiler. Wash the chili peppers, remove stems, cut in-half lengthwise, clean out seeds and membranes. Reserve seeds to use in the sauce fi you like. Pat the chili peppers dry, lightly oil them with extra virgin olive oil, place them in a wire grilling basket, then roast them for about 5 minutes on each side or until the skins are blackened. Or roast them on your stove-top or under your broiler. | |
| Step 2. | |
| Optional - make the roasted chili-lime cashew cream to serve along with the asparagus rolls. Recipe follows. NOTE: you do not need to make the cream sauce, you can serve these with soy sauce, gluten-free organic tamari sauce, or Bragg's Liquid Aminos or any other sauce of your choice. Or you can enjoy them without any sauce at all. | |
| Step 3. | |
| Wash the zucchinis, cut off the ends, and discard. Using a mandolin or a very sharp knife, slice the zucchinis into very thin strips. Spray or brush with extra virgin olive oil and lightly salt if desired. Put in a wire grilling basket and cook on the grill about 3-4 minutes on each side until lightly browned or cook them on the grill pan on the stove top. Set aside. | |
| Step 4. | |
| In the meantime, wash the asparagus and cut the tip end into 3-4 inch long pieces. You can use the rest of the stem if you like. In that case you will only need one bunch of asparagus. Or use the tips only for this recipe and use the stems from both bunches of asparagus in another recipe like cream of asparagus soup. Steam the asparagus tips lightly, for just 2-3 minutes or until they are al dente. Be careful not to over cook them or they will lose their color and be too limp to work well. | |
| Step 5. | |
| Peel the skin from the roasted chili peppers, discard, then slice them into thin strips. Using one strip of grilled zucchini at a time, lay a small bunch of asparagus on one end along with a few slices of the roasted chiles. Roll the zucchini strip up around the asparagus and chili strips and secure with a toothpick. Repeat until all remaining zucchini strips are used. | |
| Step 6. | |
| Optional - serve with Roasted Chili-Lime Cream, recipe follows. | |
*NOTE: bell peppers are on the Dirty Dozen list, you may want to buy organic
ROASTED CHILI-LIME CREAM
| Serves | 1-2 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| By author | Aloha Cooks |
A roasted chili pepper along with coconut milk and fresh lime juice make this cashew cream cream sauce taste so good.
Ingredients
- 1/4 cup Cashews, raw (or substitute roasted, salted cashews or any other nuts if you like)
- 1 Chili Pepper (roasted with skin removed, reserve and use seeds for spicier sauce)
- 1/4 cup Coconut milk (full fat coconut milk works best, frozen if possible or from a can)
- 1/2 Lime (fresh squeezed)
- 1/4 teaspoon Himalayan Salt or Celtic Sea Salt (or regular salt, omit if using salted nuts)
- dash Chipotle Pepper powder (the more chipotle pepper you use, the spicier this is)
Directions
| Step 1. | |
| Wash chili peppers, remove stems, and slice in half lengthwise. Remove stems and seeds, reserve seeds to use in sauce if you want it spicier. | |
| Step 2. | |
| Pat chili peppers dry, then oil them with some extra virgin olive oil. Roast chili pepper on a hot BBQ grill, in a grilling pan on the stove-top, or under the broiler about 5 minutes on each side or until skin is blackened. Cool, remove skin, and discard. | |
| Step 3. | |
| Place the roasted chili pepper, the cashews or other nuts, the coconut milk, the fresh squeezed lime juice, chipotle pepper, and salt in a food processor or blender and mix until smooth. NOTE: omit salt if using roasted, salted nuts. | |
| Step 4. | |
| Use sauce immediately or sauce may be refrigerated but it will thicken into more of a spread than a sauce when cold. | |