So I started with this recipe that someone had posted in WFD https://www.rickbayless.com/recipe/grilled-asparagus-with-creamy-pasilla-chile/ but I added pinto beans. And then I realized my cream was green. So I made this recipe but just kept the onions etc all together and not puréed. Asparagus oven roasted in 2 inch pieces. Beans simmered briefly in the pan that the chiles had toasted in with a bit of water to deglaze. Pretty good - leftovers will be served with a dollop of crema
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