Tweet
Use for raw veggies, and chips
1 bunch asparagus, woody ends trimed away, and spears cut into 2-inch lengths
Juice of 1/2 large lemon
2-3 T. fat free plain yogurt
2 T. fresh chives or green onion, fine chop
1/4 t. sear or kosher salt
1 clove garlic, minced
1 t. ground cumin
2 t. jalapeno pepper, seeds removed & chopped fine
Fill a large saute pan with 1 inch of water. Bring to the boil.
Add the asparagus in a single layer and cook uncovered for about 8 minutes until soft, but still green.
Remove from the pan and place asparagus in a bowl of chilled ice water.
Once cooled completely, remove from the ice water and dry well.
Plcae allingredients into bowl of food processor and pulse until just combined and asparagus is smooth.
Taste and adjust the seasonings
Keep covered and store in frig for up to 3 days.
1 bunch asparagus, woody ends trimed away, and spears cut into 2-inch lengths
Juice of 1/2 large lemon
2-3 T. fat free plain yogurt
2 T. fresh chives or green onion, fine chop
1/4 t. sear or kosher salt
1 clove garlic, minced
1 t. ground cumin
2 t. jalapeno pepper, seeds removed & chopped fine
Fill a large saute pan with 1 inch of water. Bring to the boil.
Add the asparagus in a single layer and cook uncovered for about 8 minutes until soft, but still green.
Remove from the pan and place asparagus in a bowl of chilled ice water.
Once cooled completely, remove from the ice water and dry well.
Plcae allingredients into bowl of food processor and pulse until just combined and asparagus is smooth.
Taste and adjust the seasonings
Keep covered and store in frig for up to 3 days.