Verde Mole

Recipe posted by Ophelia on the LCT Forum

This unusual twist on a south of the border favorite combines asparagus and broccoli for a fresh, flavor-packed base. Serve this spread with Fajitas and/or Taco Salad.

Ingredients:

4 C water

1 Lb. Asparagus, trimmed

2 C Broccoli Florets

1 Serrano Chile, seeded and chopped, or 2 jalapeno chiles, seeded and chopped ( 1 Tbsp.)

1/2 C plus 2 tbsp. Coarsely chopped fresh cilantro, divided

3 T sour cream

1/8 tsp salt

¼ tsp ground cumin

1/8 tsp freshly ground black pepper

2 T fresh lime juice, or to taste

Directions:

In a 3-quart saucepan, bring the water to a boil. Add asparagus and broccoli; return to boil and cook until tender, 5 – 7 minutes. Drain. Place in a food processor with the chile and ½ cup cilantro. Pulse to combine, then process for 1 minute. . Scrape down sides of bowl, and process for 1 minute more. Add sour cream, salt, cumin, pepper, remaining cilantro and the lime juice; pulse for 30 seconds to combine.


Transfer to a serving bowl, cover and chill for 30 minutes before serving. (this recipe can be prepared up to 3 days in advance and stored, refrigerated in an airtight container.)

Servings: 12

Yield: about 2 cups

Prep time: 20 minutes

Cook time: 10 minutes

Chill time: 30 minutes

Nutrition per serving:

Carbohydrates: 2 gm

Net Carbs: 1 gm