Drews Chipotle Lime Asparagus Recipes

CHIPOTLE & LIME DRESSING

Steps:

• Whisk the chipotle paste, lime juice and light olive oil together. Season to taste.

ASPARAGUS WITH LIME AND GINGER

Steps:

• Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
• Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

GARLIC ASPARAGUS WITH LIME

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

CHIPOTLE LIME AVOCADO SALAD

Steps:

• In a small bowl, whisk lime juice, maple syrup, chipotle pepper and, if desired, cayenne until blended. In another bowl, combine avocados, cucumber and chives. Drizzle with dressing; toss gently to coat. Serve over tomatoes.

PICKLED CHIPOTLE ASPARAGUS

Steps:

• In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
• Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
• Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan.
• Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
• Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
• Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
• With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force.
• Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
• Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
• Once opened chill, will last opened in refrigerater for up to 2 months.
• Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
• HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.

THE BEST SPINACH DIP WITH CHIPOTLE AND LIME

Steps:

• Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
• In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds.
• Pulse in spinach until just combined.
• Taste and adjust seasoning, if necessary.
• Serve with tortilla chips.
• Note: You can omit the sour cream and increase mayonnaise to 1 cup.

DREW'S CHIPOTLE LIME ASPARAGUS

Steps:

• -In a large frying pan, heat 1-2 Tbsp of Coconut oil or olive oil over medium heat. -Remove woody ends of asparagus. (A great trick for this is to grab the asparagus by the woody end with one hand and about 2" up with the other and simply break the asparagus stalk, it will break right where the good stuff starts!) -Toss asparagus stalks into frying pan with oil, sprinkle with salt, garlic salt and pepper to taste. Allow asparagus to cook for a few minutes, then sprinkle with Paprika and the Chipotle Chili Pepper. You want to evenly coat the asparagus. Cook another few minutes. -Reduce heat and add the juice from 1/2 to a whole lime. (Again, depends on taste preference.) Roll asparagus around in lime juice and allow juice to reduce over low heat until the lime juice/spice mixture thickens enough to coat the asparagus and create almost a paste. -Enjoy! A few hints, I like my cooked veggies on the firmer side of things, if you prefer more well cooked veggies, extend the first part of the cooking with the salt and pepper. I find that cooking too long once the lime juice has been added increases the risk of burning the mixture and also reduces the flavor of the lime.