Smoked tomatoes and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Tomatoes |
| 1 | tablespoon | Fresh lime juice |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Minced jalapeno peppers |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Ground coriander |
| ¼ | teaspoon | Cumin |
| 1 | Garlic clove, minced | |
| 1 | pounds | Asparagus |
Directions
Roast the tomatoes directly over a high gas flame until the skin becomes charred in spots, blistered, and loose. When cool enough to handle, carefully peel off the skin. Core and roughly chop. In a large bowl, combine the chopped tomatoes, lime juice, honey, jalapeno, thyme, coriander, oregano, cumin, and garlic. Mix well. Serve at room temperature with the asparagus spears.
NUTRITIONAL INFORMATION per serving 50 Calories; >1g Fat; 0mg Cholesterol; 21 mg Sodium
Posted to Recipe Page 25 Aug 96
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