Grilled Asparagus With Chipotle Lime Cream
Consuming 4-6 servings of vegetables each day is made easy with this fresh and delicious salad!
Recipe yields 4 servings
1 Cup low-fat yogurt
2 Tablespoons sour cream
1-2 Chipotle peppers, in adobo sauce
1 Lime, juiced
½ Tablespoon garlic powder
6-8 Mix baby potatoes (blue, white), quartered
1 Bunch asparagus, ends trimmed
½ Teaspoon ground cumin
1 (15 ounce can) Kidney beans, drained and rinsed
1 Large head radicchio, thinly sliced
- Add the yogurt, sour cream, chipotle pepper, lime juice, and garlic powder to a blender; pulse until well combined. Season sauce with light salt and pepper to taste. Set aside.
- Place potatoes into a small pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to low- simmer and cook until tender, 5-7 minutes. Drain and cool until potatoes can be handled.
- Preheat a grill pan over high- heat and spray with non-stick spray. Add the asparagus and tomatoes to a large bowl; drizzle with olive oil. Season with cumin, and light salt and pepper; toss well. Cook the apparatus in batches on one side of the grill pan for about 3- 5 minutes until tender but firm. Repeat until all the asparagus has been cooked. Add the tomatoes to the grill pan, cook until blistered about 2 minutes.
- Bring it together. Place beans, potatoes, asparagus, tomato, and radicchio, in a large serving bowl, toss well. Taste, adjust with seasoning if needed. Serve salad along side with chipotle lime cream.