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