Ingredients
1 (14 1/2 ounce) cangreen giant reduced-sodium asparagus spears, drained
baked corn tortilla chips, if desired
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Nixtamalized corn flour — base for tortillas, tamales, sopes
Tall pot with basket — steam asparagus upright, blanch pasta
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Nixtamalized corn flour — base for tortillas, tamales, sopes
Tall pot with basket — steam asparagus upright, blanch pasta
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in blender or food processor, blend asparagus on medium speed until smooth. in medium glass or plastic bowl, mix asparagus and remaining ingredients except tortilla chips. cover; refrigerate at least 1 hour to blend flavors. serve with tortilla chips.