CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
|
6 |
Servings |
INGREDIENTS
24 |
|
Asparagus spears |
1/2 |
c |
Salsa |
1 |
tb |
Cilantro leaves |
2 |
|
Garlic cloves |
4 |
|
Scallions; thinly sliced |
INSTRUCTIONS
Source: Simply the Best-Weight Watchers
1. In a large nonstick skillet, combine asparagus and 1/2 c. water; bring
to a boil. Rduce heat and simmer, covered, until the asparagus is
tenedr-crisp, abouut 5 minutes; darian and run under cold water to cool.
2. In a blender or food procesor, puree tae asparagus, salassa, cilantro
and garlic. Add scallions and pulse several timesuntil chunky-smooth.
Transfer to a serving bowl. Refrigerate, covered, until chilled, at least
one hour.
Per serving: 22 Calories, 0 g. total fat, 0 g Saturated Fat, 0 mg
Cholesterol, 96 mg Sodium, 4 g Total Carbohydrate, 1g Dietary Fiber, 2 g
Protein, 18 mg Calcium.
Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on Oct 7, 1998, converted by MM_Buster v2.0l.
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