Featured Recipes

Blistered Baby Carrots and Asparagus with Cashew-Chili Sauce

From Chef Christian Reynoso

Corto’s Chef-Developed Recipe Series

blistered baby carrots


Serves 2-4 as an appetizer or side

  • 2 Tbsp La Padella® Sauté Oil
  • ½ bunch small to medium carrots, rinsed and trimmed
  • ½ bunch medium to thick asparagus, trimmed of fibrous ends
  • 3 Tbsp TRULY® 100% Extra Virgin Olive Oil
  • 1 Tbsp chopped and pickled chilis like Calabrian chili peppers
  • 1 tsp garlic, finely chopped
  • 3 Tbsp cashews, chopped and roasted
  • 3 Tbsp toasted coconut flakes
  • 2 Tbsp lime juice
  • salt to taste

La Padella® Sauté Oil is so versatile it can even blister delicate vegetables perfectly over high heat. Young carrots and thick spears of asparagus are blistered creating a tasty layer of char and then plated with a quick pan sauce made with chopped cashews, pickled chilis, garlic, grated coconut, and of course, TRULY® 100% Extra Virgin Olive Oil. If not available, easy alternatives for asparagus are snap peas or romano beans.


Heat the La Padella® Sauté Oil in a large, heavy-bottomed skillet over high heat. Once hot, add the carrots in a single layer and cook, undisturbed until browned on the bottom, about 3-4 minutes. Roll the carrots over and continue cooking on the other side, until cooked through, but still a little al dente, about 3-4 minutes longer. Season with salt and transfer to a platter.

Add the asparagus in a single layer and cook, undisturbed until blistered, about 3 minutes, then toss and cook for 2 more minutes, until cooked through, but still a little al dente. Season with salt, transfer and arrange on platter with carrots.

Turn the heat down to medium-low, add the TRULY® 100% Extra Virgin Olive Oil, chili peppers, garlic, and stir. Once the garlic is very aromatic, about 30 seconds to 1 minute, turn o the heat. Stir in the cashews, coconut flakes, and lime juice. Season with salt and spoon the sauce over the blistered carrots and asparagus.