Grilled asparagus with creamy pasilla chile (Esparragos a la parilla, chile pasilla cremoso) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 198) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on May 06, 2018

    This was good. Though, if I were to make it again, I would probably cut back the number of chiles. The sauce was tasty and had a nice kick to it, but I wasn't fond of the texture of the dried/toasted chiles that were used as a topping without blending.

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