Asparagus Rolls with Jalapeño Chutney

We keep meaning to take pictures of these dishes, and keep forgetting in our rush to devour them. Here was tonight’s vegetarian dinner.



2 fresh jalapeño peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1/4 c onion, finely chopped
1/2 tsp red pepper flakes
Juice and zest of one lemon
2 tsp sugar
1 tbsp broth (chicken or veggie)
1 tsp olive oil
Dash salt

Asparagus Rolls:

2 small flour tortillas
8 trimmed asparagus stalks
1-1/2 c Tillamook pepper jack cheese*

Heat olive oil in a small saute pan over low heat. Add the jalapeños, garlic, onion, and red pepper. Saute until garlic just begins to brown. Dissolve sugar in lemon juice. Add the juice and broth, and mix thoroughly. Add salt. Reduce heat until mixture is just bubbling. Let this simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.

In the meantime, microwave asparagus for 2 minutes (if thick, half that time for thin stalks), then plunge immediately into cold water. Asparagus should not be completely cooked at this point. Set aside a handful of cheese. Divide the remainder between the two tortillas, spreading evenly over the surface. Microwave one 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. Roll the tortilla firmly, so the spears are sticking out a little at top and bottom. Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each. Serve with dollop of sour cream and a small amount of chutney. Put lemon zest on top of chutney for color.

I served this with my easy spanish rice (1c rice, 1

1 Responses to Asparagus Rolls with Jalapeño Chutney

  1. Evelyn says:

    This sounds delicious. I will try this some day, right now I’m too busy. I should begin to have a more normal life in a little over a week. This gives me something to look forward to. Yumm! Thanks for sharing this recipe.

    Here’s one of my favorite stir fry recipes:


    Preparation Time: 5 minutes
    Cooking Time: 30 minutes
    Serves: 4 people

    4 chicken breasts, cut into shreds
    2 ripe mangoes, sliced, or 1 can sliced mangoes, drained
    4 green onions, sliced diagonally
    1/2 tsp. ground cinnamon
    1 tsp. grated ginger
    1 tbsp. light soy sauce
    1 chicken bouillon cube
    2/3 cup water
    2 tbsp. oil
    2 tbsp. sweet sherry
    1 tsp. sugar

    Boiled rice

    Heat wok and add oil. Add ginger and cinnamon, and fry for 30 seconds. Add chicken and green onions, and stir-fry for 5 minutes. Add light soy sauce, crumbled chicken bouillon cube, water and sugar, and bring to boil. Add salt and pepper to taste, and simmer for 15 minutes. Add mangoes and sherry, and simmer, uncovered, until sauce has reduced and thickened. Serve hot with boiled rice.

    My variations on the recipe:

    * Apricots instead of mangoes make a nice variation.
    * I usually don’t add the green onion tops until the very end. I just don’t like them mushy!
    * I use more cinnamon than 1/2 tsp., but don’t ask me how much, since I just throw it into the wok until it looks right. But be careful about not burning the cinnamon and ginger when you first start cooking, it happens suddenly …
    * My preferred choice of oil is an Extra Virgin Olive Oil.
    * I often add a bit of garlic to the dish, sometimes in place of ginger, when I don’t have any.
    * I rarely use chicken bouillon. I prefer Knorr’s Vegetarian Vegetable Bouillon (sorry I don’t mean to advertise one specific product or brand, but I really like their flavor and it adds something to the overall dish