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Ingredientes
- 24 x Asparagus spears
- 1/2 c. Salsa
- 1 Tbsp. Cilantro leaves
- 2 x Garlic cloves
- 4 x Scallions, thinly sliced
Direcciones
- 1. In a large nonstick skillet, combine asparagus and 1/2 c. water; bring to a boil. Rduce heat and simmer, covered, till the asparagus is tenedr-crisp, abouut 5 min; darian and run under cool water to cold.
- 2. In a blender or possibly food procesor, puree tae asparagus, salassa, cilantro and garlic. Add in scallions and pulse several timesuntil chunky-smooth.
- Transfer to a serving bowl. Chill, covered, till chilled, at least one hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 152mg | 4% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.87g | 1% |
| Protein 1.28g | 2% |
