• 24 spears fresh asparagus, trimmed and coarsely
• chopped
• 1/2 cup salsa
• 1 tablespoon chopped cilantro
• 2 cloves garlic
• 4 green onions, sliced

Place the asparagus in a pot with enough water to
cover. Bring to a boil, and cook 5 minutes, until tender
but firm. Drain, and rinse with cold water.
Place the asparagus, salsa, cilantro, garlic, and green
onions in a food processor or blender, and process to
desired consistency. Refrigerate 1 hour, or until
chilled, before serving.