Ingredients:
1 lb. asparagus ends trimmed and cut into 1-inch pieces
1 lime, juiced
¼ c. fresh cilantro stems removed and finely chopped
¼ c. salsa
½ t. cumin
½ t. chili powder
Garlic salt and black pepper to taste
Procedure:
Steam or boil asparagus until very tender. Drain and rinse under cold water to cool completely.
Drain well.
Place cooled asparagus in a food processor fitted with a chopping blade; process for 30-60
seconds until smooth. Transfer asparagus to a small bowl. Add lime juice, cilantro, salsa, and
seasonings. Stir well to combine. Refrigerate.
Serve over meat, salad greens, Melba toast, and in lettuce wraps; also makes a good dip for
vegetables.
Makes approx. 2 cups; serving size of 2 tablespoons
Calories: 8 per serving Fat: 0g.