Ingredients
1 chayote squash, peeled and cubed
10 stalks asparagus
1 can (14oz) small white beans, drained and rinsed
4 cups chicken stock
2 Tbls minced sweet onion
1 clove garlic, minced
1 Tbls olive oil
1/8 tsp black pepper
1 lemon, cut into eighths
grated parmesan cheese
1 red Serrano chile, seeded and cut into rings (optional)
Preparation
Peel and cube the squash. Trim the asparagus and cut into 1" lengths, reserving the tips. Heat oil in a large pot and sauté the onions over medium heat until soft, about 2 minutes. Try not to brown the onions. Add the garlic, sauté for 1 min, add the squash and asparagus stalks and sauté for 5 minutes more or until the squash just starts to soften. Add the chick stock, white beans, black pepper and Serrano chile and simmer for 10 minutes. Add the asparagus tips during the last 3 minutes of cooking. Serve with lemon wedges, parmesan and cracked black pepper.
The Serrano chile will add just a touch of heat to the broth, but it adds a bright red contrast to the otherwise pale green vegetables. Your guests should be warned - the chile is here for looks and flavor, not for eating!
