Asparagus with Blackberry Chutney
Photo: Carolina Ayala / Contributor
Last week I was asked to cook a luncheon for a few chefs from the Houston area. Many of these chefs have had restaurants or other food businesses in Houston for decades and have worked in the food industry for a long time. I prepared a multi-course meal with an assortment of dishes, among which I served them roasted asparagus with blackberry chutney, which was by far the simplest course of all. However, it was the one they commented the most on at the end, so I am here today to share the recipe with you, since it can be easily replicated at home.
There is a lot of ginger in the chutney, which complements the blackberry and the asparagus beautifully making the combination wonderful. Amchur is dried green mango, which you can find in most Indian grocery stores. If you cannot get your hands on any, squeeze some lemon juice on the asparagus before serving it.