Mexican Medley

Ingredients

• 6  spears asparagus fresh trimmed cut into 1/2 inch pieces
• 0.3 cup kidney beans canned drained
• 1 cup bite-size cauliflower florets 
• 2 stalks rib celery chopped
• 0.3 teaspoon celery seed 
• 0.3 teaspoon chili powder 
• 0.3 teaspoon basil dried
• 0.7 teaspoon optional: dill fresh chopped
• 0.5 teaspoon garlic minced
• 0.3 cup hazelnuts chopped
• 0.5 teaspoon salt 
• 2 tablespoons sunflower seed oil 

Equipment

• bowl
• blender

Directions

1. Steam asparagus and cauliflower about 10 minutes.
2. Remove to a bowl, and stir in celery; set aside.
3. Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic.
4. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth.
5. Pour sauce over asparagus mixture.
6. Serve at room temperature.