Sizzling Asparagus and Baby Corn, Jain International Recipe
by Tarla Dalal
31 Oct 2017
This recipe has been viewed 17657 times
Capture and delight in the aroma that wafts through the air, as the cheese sauce is poured over these sizzling exotic vegetables.
A sizzler plate is best for this recipe, but you could even use a regular griddle instead.
You can also try other Jain International recipes like Spinach Cheese Cigars with Honey Chilli Sauce or Pesto Penne .
Sizzling Asparagus and Baby Corn, Jain International Recipe recipe - How to make Sizzling Asparagus and Baby Corn, Jain International Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
8 to 10 fresh asparagus , chopped into 25 mm pieces and
8 to 10 baby corn , cut into 25 mm pieces and blanched
a few cabbage leaves
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
1 tsp chopped parsley
For The Cheese Sauce
1 cup grated processed cheese
1/2 cup fresh cream
1/2 cup milk
salt and to taste
Method
For the cheese sauce
How to proceed
For the cheese sauce
- For the cheese sauce
- Combine the cheese, cream, milk, salt and pepper in a pan. Whisk well and heat till you get a sauce like consistency. Keep aside.
How to proceed
- How to proceed
- Heat four small sizzler plates till they are red hot and place them on their wooden trays.
- Place the cabbage leaves over each plate in a single layer.
- Arrange the asparagus and baby corn pieces over the cabbage leaves.
- Pour the cheese sauce over it and sprinkle the chilli flakes and oregano.
- Serve immediately garnished with parsley.
Nutrient values per serving
| Energy | 175 cal |
| Protein | 11 g |
| Carbohydrates | 20 g |
| Fiber | 4.5 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 141.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 11.1 mg |
| Folic Acid | 96.5 mcg |
| Calcium | 250.9 mg |
| Iron | 4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 10.8 mg |
| Potassium | 423.3 mg |
| Zinc | 1 mg |
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