Chili Stir-Fry Asparagus & Roasted Carrot Dip

Spring is here and there's no better time to be cooking up some delicious veggie recipes! Ashley visited the team at Mass Appeal to share two of her go-tos.

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Chili Stir-Fry Asparagus
Ingredients:
1 lb thin asparagus, trimmed and sliced into thirds
2 tps. Sesame oil
1 fresno chili or 1 tsp. Red pepper flakes
1 inch fresh ginger, grated
1 ¼ tsp. Tamari
2 tbsp. Cilantro and scallions, chopped
Optional. Top with sesame seeds or sliced almonds

Instructions:
Heat a large skillet or cast iron skillet over medium-high heat until hot. Add the sesame oil and wait until it starts to shimmer, then add the asparagus and fresno chilis. Stir constantly for 2 to 3 minutes and add the grated ginger and tamari. Stir for 1 minute or until fragrant. Place on a serving plate and top with chopped cilantro, scallions, and sesame seeds.

​Roasted Carrot Dip
Ingredients:
1 pound of carrots
3 tbs. olive oil
½ tsp. Ground turmeric
½ tsp. Cumin
¾ tsp. Paprika or smoked paprika
¼ tsp. Cinnamon
2 tsp. Lemon juice
¼ cup nut of choice pistachio or almonds (save 2 tsp. for garnish)
¼ cup tahini
2 tsp. feta
Salt and pepper to taste
Garnish: Drizzle of olive oil with chopped nuts, crumbled feta and fresh parsley and mint
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Instructions:
Preheat the oven to 400 degrees. Cut the carrots in ½ inch chunks and drizzle with 1 tbs. Olive oil and season with salt and pepper. Place on a baking sheet lined with parchment paper in an even layer. Bake for 25-28 minutes until tender.
Add the roasted carrots, 1 tbs. Olive oil, turmeric, cumin, paprika, cinnamon, lemon juice, tahini, 2 tsp. feta and nut of choice to the food processor and blend until smooth. If thick, add a little bit of water. Make sure to taste for salt and pepper before serving.
To serve, place in the bowl and use the back of the spoon to create swirls in the center. Drizzle with olive oil, chopped nuts, feta, and fresh herbs.