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  1. 1 3⁄4 C. asparagus, cut in 1” pieces
  2. 1 T. lime juice
  3. 3 T. Pico de Gallo (recipe in this cookbook)
  4. 1⁄4 C. chopped fresh cilantro
  5. 1⁄4 C. chopped green onion
  6. 1⁄2 jalapeno pepper, minced
  7. 1 tsp. minced garlic
  8. 1 or 2 dashes red hot sauce
  9. Salt and pepper, to taste
  1. Cut asparagus spears in 1” pieces. Cut off any tough ends and discard.
  2. Place asparagus in a steamer on stovetop and steam, covered, for 10 minutes.
  3. Put steamed asparagus in a food processor; puree until smooth. Place in a covered container and refrigerate until cool.
  4. Place cooled asparagus puree in a medium bowl; fold in remaining ingredients.
  5. Store in refrigerator.
  1. Servings: 2 C. veggies
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