pan-seared polenta w/roasted red peppers and asparagus-chutney puree
A friend of mine asked, "asparagus and chutney?" when he saw the caption. I could almost hear the "tsk, tsk" in his question. My response was that in my fusion-mind, you will find the most unexpected of flavor combinations, and hopefully they come together to create something new and delicious. The sauce for this particular dish came about when I found myself with some very-overcooked asparagus. The flavor was still there, but the texture was so beyond mushy that I couldn't get myself to eat it. I thought about throwing the batch out, but I've been trying really hard not to waste food. With a few ideas, some ingredients in my refrigerator, and my food processor, I ended up with the asparagus-chutney puree.
7-8 cooked (in this case, overcooked) asparagus stalks
1/2 cup fresh cilantro chutney (cilantro, lemon juice, salt, cerrano peppers, blended in a food processor)
1/2 cup plain yogurt
combine above in food processor and pulse till you get a smooth puree
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