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1
Heat olive oil in a small saute pan over low heat; Add the jalapenos, garlic, onion, and red pepper and saute until garlic just begins to brown.
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2
Dissolve sugar in lemon juice then add the juice and broth to pan and mix thoroughly.
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3
Add salt and reduce heat to simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.
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4
In the meantime, microwave asparagus for 2 minutes (half that time for thin stalks), then plunge immediately into cold water; Asparagus should not be completely cooked at this point.
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5
Set aside a handful of cheese and divide the remainder between the two tortillas, spreading evenly over the surface.
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6
Microwave one cheese covered tortilla at a time for 30 seconds; As soon as a tortilla comes out, stack two asparagus spears on one end, and two more on top of them.
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7
Roll the tortilla firmly, so the spears are sticking out a little at top and bottom.
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8
Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each.
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9
Serve with dollop of sour cream and a small amount of chutney.
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10
Put lemon zest on top of chutney for color.
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11
Great served with Spanish Rice.
