| 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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