A simple yet bold dish inspired by Oaxacan flavors, featuring charred asparagus, blistered cherry tomatoes, and wilted spinach—all brought together with a rich Mole Coloradito sauce. Perfect for a vibrant, plant-forward meal or side dish.

Serves: 2

Cook Time: 15 minutes

Ingredients:

¡Ya Oaxaca! Mole Coloradito – ½ jar

Asparagus – 1 bunch, trimmed

Cherry tomatoes – 3 cups

Spinach – 1 bunch

Garlic – 4 cloves, minced

Sea salt & pepper – To taste

Olive oil – For frying

Instructions:

1. Prepare the ingredients by trimming the asparagus ends and cutting them into bite-sized pieces. Slice the garlic.

2. In a small pot, warm up the Mole Coloradito over low heat, stirring occasionally. Let it simmer while you prepare the vegetables.

3. Heat olive oil in a hot pan. Add the cherry tomatoes and cook until blistered and slightly blackened, about three to four minutes. Remove from the pan and set aside.

4. In the same pan, add a bit more olive oil and toss in the asparagus. Cook for four minutes, stirring occasionally. Add the garlic, salt, and pepper, stirring for another minute. Toss in the spinach and a small splash of water. Let it wilt for about thirty seconds.

5. Arrange the asparagus, spinach, and cherry tomatoes on a plate. Spoon the Mole Coloradito over the top or serve it on the side as a dipping sauce.

Enjoy with warm tortillas or as a side to grilled meats.