Courtesy of The 30-Minute Vegan.

A recipe from the popular vegan cookbook by vegan, vegetarian and raw food chef and author Mark Reinfeld.

 

Southwest Roasted Asparagus and Corn

Serves 4

• 1 bunch asparagus, 1-inch chop

• Kernels from 2 medium ears of corn or one 10-ounce bag frozen

• 1 large red bell pepper, diced

• 1 small jalapeño or other hot pepper, seeded and diced

• 2 tablespoons olive oil

• 2 tablespoons minced cilantro

• 1 medium lime, juiced

• ½ teaspoon chile powder

• ¼ teaspoon ground cumin

• Sea salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F. Place the asparagus, bell pepper, corn, jalapeño and olive oil in a bowl and mix well. Transfer to a baking sheet and roast until the asparagus is just tender, approximately 20 minutes, depending on the thickness of the asparagus.

2. Remove from the oven and place in a bowl with the remaining ingredients. Mix well and enjoy.

Variations

• You can create an Italian version by replacing the cilantro and cumin with fresh basil and oregano.

• Try it with specialty chile powders like chipotle.

• Try toasting the cumin and chile powder

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Southwest Roasted Asparagus and Corn – A free recipe from The 30 Minute Vegan Cookbook by Mark Reinfeld.

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