From: Chef Michael Moorman, m.Henry, Chicago. Yield: 12 servings. 2 medium poblano peppers, seeded and julienned 1 bunch asparagus (12 oz.), chopped 1 cup mushrooms, sliced ¼ cup shallots, chopped ¼ cup sun-dried tomatoes, julienned thin 1 tsp. dried oregano ½ tsp. salt ½ tsp. pepper ⅓ cup olive oil, divided 3 cups fresh spinach ½ cup garlic cloves 1 Tbsp. olive oil ½ cup mayonnaise 24 large eggs, beaten ¼ cup butter 12 10" flour tortillas 4 avocados (8-10 oz. each), ...

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