Asperges au chiltepín

Ingrédients

• 1 pound asparagus (stalks peeled and trimmed of dry ends)
• 1/4 teaspoon kosher or sea salt (or to taste)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/3 cup coarsely chopped pecans
• 4 to 5 dried chiltepin chiles (crushed)
• 1 tablespoon freshly squeezed lime juice

Préparation

1. 1

   Preheat grill or griddle to medium high heat. Brush asparagus with oil and season with the salt.

2. 2

   Grill for about 8 to 10 minutes, flipping as they char and begin to soften.

3. 3

   Meanwhile, heat a small saute pan over medium heat. Add the olive oil and butter and once it begins to bubble, add the pecans, cook for about a minute. Add the crushed chiltepin chiles, mix and cook for another minute. Remove from the heat. Add the lime juice and stir.

4. 4

   Place grilled asparagus on a plate, spoon butter pecan mixture on top.