Most of you already know that Marcela makes it a priority to feed her family good meals, always trying to make them as healthy as possible. And to get even more specific... she actually has her own orchards! That's where she gets most of the ingredients used to make magic in her kitchen. I mean she is, after all, the only person I know that can make carrots look and taste so delicious! 

Anyhow, this post includes what we lovingly refer to at #DeLaLuz as the ultimate spring platter for entertaining. It's sourced directly from Marcela’s garden and accompanied by two finger-licking dips that will bring a smile to your face. Seriously... we couldn’t think of a better way to celebrate the arrival of spring than with this beauty! It is a definite crowd pleaser; how could it not be with that beer-battered asparagus?! Just typing that makes my mouth water! 

So here is the recipe for all of you to enjoy... and don't mind us this weekend - we'll just be over here celebrating our Daytime Emmy nominee for Outstanding Informative Talk Show Host!! And when you make this platter... please don’t forget to tag #DeLaLuz in the caption and drop some congratulations for Marcela in the comments! She'll definitely appreciate it!



Ultimate Spring Crudite Platter

Jalapeño and Cilantro Aioli

  • 3/4 cup mayonnaise
  • 1/2 cup firmly packed fresh cilantro
  • 1 jalapeño, seeded and diced
  • 1 garlic clove, peeled 
  • 2 tablespoon freshly squeezed lime juice
  • 2 teaspoons lime zest
  • Kosher salt, to taste
  • Fresh ground pepper, to taste 
  • Blend mayonnaise, cilantro, jalapeño, garlic, lime juice, lime zest, salt and pepper in a blender or food processor until smooth. Cover and refrigerate mixture. Serve with a drizzle of olive oil and cilantro for garnish. 

Chipotle Mayo Hummus

  • 2 cans organic garbanzo beans, drained 
  • 1/4 cup tahini
  • 1/2 cup water
  • 3/4 cup mayonnaise
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil 
  • 3 teaspoons of chipotle adobo sauce
  • 1 red pepper, thinly sliced
  • 2 garlic cloves
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • Blend garbanzo beans, tahini, water, chipotle mayonnaise, lemon juice, olive oil, adobo sauce, red pepper, garlic, salt and pepper in a food processor until smooth. Transfer hummus to a bowl and serve. 

Spicy Chimichurri

  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1 shallot, chopped
  • 4 roasted garlic cloves
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 small crushed red peppers 
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • Add the parsley, cilantro, shallot, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended. 

Beer-battered Asparagus 

  • 1 pound asparagus
  • 1 cup of all-purpose flour
  • 1 teaspoon sweet basil, dried
  • 1 teaspoon rosemary, dried
  • 1 teaspoon oregano, dried
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup beer, at room temperature
  • Vegetable oil, for frying

In a heavy large saucepan pour enough vegetable oil to cover about 3 inches of the pan. Heat until oil is about 350 F degrees. 

Combine flour, basil, rosemary, oregano, salt and pepper in a bowl. Gradually add the beer to the dry ingredients and whisk. Whisk until all ingredients are combined. Coat asparagus with batter in batches. After coating asparagus drop them in the hot oil. Fry until the coating turns golden brown. Repeat this process for remaining asparagus. Transfer asparagus onto a paper towel covered surface to drain any excess oil. 

In a large serving platter place carrots, radishes, cucumber, grape tomatoes and battered asparagus. Place chipotle mayo hummus and jalapeño cilantro aioli in small bowls for dipping. Drizzle vegetables with spicy chimichurri. Enjoy!