Cornmeal Waffles with Charred Asparagus and Chimichurri



1 ¼ cups flour

¾ cup corn meal

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

1 cup sour cream

1 cup milk

4 eggs, separated

5 tablespoons melted butter



1 pound fresh asparagus

Olive oil, salt and pepper

¼ cup Uncle Simon’s Chimichurri

½ cup manchego cheese, shredded



Combine dry ingredients in a large bowl. Add sour cream, milk, egg yolks and butter, stir to combine. In a medium bowl, whip egg whites until medium peaks form. Fold into batter and cook waffles according to waffle-maker directions.

On a sheet pan, drizzle asparagus with oil, sprinkle with salt and pepper. Broil in oven until slightly charred, 5-7 minutes. Top waffles with asparagus, a spoon of chimichurri, and a bit of cheese.