I love partnering with the wonderful folks of Fry's Food Stores in the kitchen. It's the local grocery store where I do my food shopping, and also a generous sponsor of local events, including one of Phoenix's best food festivals and chef's competitions, Dish it Out. You can find past collaboration recipes such as my Baked Stuffed Lumaconi or Fideuà Mixta, a Spanish seafood dish with fideo pasta, here. My latest assignment called for exploring their bilingual website, Fry's Tu Mesa (Your Table), and trying one of the dishes from their Recipe Archives, "a place full of imagination and mucho sabor." Each recipe is made even easier with helpful videos and a grocery shopping list tool.
Scrolling through, I realized I had everything I needed to make the Asparagus with Queso Fresco - link here. The recipe calls for easy-to-find ingredients that were already in my refrigerator and pantry: Asparagus, sour cream, limes, olive oil, queso fresco (a fresh Mexican cheesea), and Adobo, a Latin seasoning of cumin, garlic, and black pepper. I like a bit of heat in my Mexican cooking, so added some guajillo chile paste. Since they keep well, I always have a selection of dried chiles in my pantry. Here, I toasted two guajillo chiles briefly in a dry pan and then soaked in warm water for half an hour to soften. I pureed one to add to the sauce, and used the other as a garnish.
The crema is a versatile condiment which can be used thick as a dip, or thinned for a sauce. Some other ideas:
- Pick up a can of chipotles in adobo sauce at Fry's and add a spoonful to taste for a spicier, smokier flavor.
- Slather the crema on corn on the cob and then roll in cotija cheese for a delicous rendition of Mexican street corn.
- Use it as a dipping sauce for chicken wings or grilled shrimp.
- Try it on fish tacos.
- Toss with cubed roasted or boiled potatoes for a tasty potato salad.
The crema can be made ahead and the asparagus can be roasted and served at room temperature, making this a perfect do-ahead side dish for entertaining or bringing to a summer potluck, BBQ, or picnic. To finish the dish, spoon the crema over the roasted asparagus and garnish with crumbles of queso fresco and thinly-sliced guajillo chiles.
This post was sponsored by Fry's Food Stores