Ingredients
-
-
2
-
3
-
1/4
-
1/2
-
1
-
2
-
1
-
1
-
1
-
-
2
-
8
-
1 1/2
-
2
Directions
Asparagus Rolls With Jalapeo Chutney, So good I can’t even describe it! Super easy to prepare in spite of my detailed directions
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Steps
|
1
Done
|
Heat Olive Oil in a Small Saute Pan Over Low Heat; Add the Jalapeos, Garlic, Onion, and Red Pepper and Saute Until Garlic Just Begins to Brown. |
|
2
Done
|
Dissolve Sugar in Lemon Juice Then Add the Juice and Broth to Pan and Mix Thoroughly. |
|
3
Done
|
Add Salt and Reduce Heat to Simmer For at Least 15 Minutes, or Until Mixture Darkens and Thickens, Stirring Occasionally. |
|
4
Done
|
in the Meantime, Microwave Asparagus For 2 Minutes (half That Time For Thin Stalks), Then Plunge Immediately Into Cold Water; Asparagus Should not Be Completely Cooked at This Point. |
|
5
Done
|
Set Aside a Handful of Cheese and Divide the Remainder Between the Two Tortillas, Spreading Evenly Over the Surface. |
|
6
Done
|
Microwave One Cheese Covered Tortilla at a Time For 30 Seconds; as Soon as a Tortilla Comes Out, Stack Two Asparagus Spears on One End, and Two More on Top of Them. |
|
7
Done
|
Roll the Tortilla Firmly, So the Spears Are Sticking Out a Little at Top and Bottom. |
|
8
Done
|
Just Before Serving, Put the Remaining Cheese on Top of the Rolls and Return Them to the Micro For 30 Seconds Each. |
|
9
Done
|
Serve With Dollop of Sour Cream and a Small Amount of Chutney. |
|
10
Done
|
Put Lemon Zest on Top of Chutney For Color. |
|
11
Done
|
Great Served With Spanish Rice. |
