1. In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil. 2. Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes. 3. Drain and run under cold water to cool and stop the cooking process. 4. In a food processor, blitz the asparagus, salsa, cilantro and garlic. 5. Add the scallions, and pulse several times until chunky/smooth (as you prefer). 6. Transfer to a serving bowl. 7. Refrigerate, covered, until chilled, about 1 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
