| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
6 |
Servings |
INGREDIENTS
| 24 |
|
Asparagus spears |
| 1/2 |
c |
Salsa |
| 1 |
T |
Cilantro leaves |
| 2 |
|
Garlic cloves |
| 4 |
|
Scallions, thinly sliced |
INSTRUCTIONS
Source: Simply the Best-Weight Watchers 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. 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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