| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Dips, Mexican, Spices |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Asparagus |
| 1/2 |
c |
Picante Sauce |
|
|
Cornstarch Or Arrowroot |
|
|
Garlic Salt To Taste |
|
|
Salt And Pepper To Taste |
| 2 |
ts |
Lemon Juice |
| 1/4 |
c |
Finely Chopped Green Onion |
INSTRUCTIONS
Place washed asparagus in steamer and cook until overdone. Combine
asparagus and picante sauce in a blender bowl and puree. Add cornstarch or
arrowroot dissolved in water to thicken. Place mixtur in microwave and cook
on medium power until thickened, stirring every minute. Add garlic salt,
salt and pepper to taste, lemon juice and chopped green onion. Chill in
refrigerator until ready to serve. Serve with crackers, chips or corn
chips. Typed by Syd Bigger.
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