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Makes 4 servings, each serving equals one 5 A Day serving


10½ oz fresh, trimmed or frozen, cut asparagus
1/4 tsp garlic powder
2 tsp lime juice (lemon juice may be substituted)
2 Tbsp canned green chili peppers, drained, chopped
1 Tbsp onion, chopped
2 tsp tomato paste
1/8 tsp salt
1/4 tsp ground cumin
1/8 tsp white pepper


Cook asparagus.
Drain well; pat dry with paper towels and place in blender.

Add remaining ingredients. Blend until smooth.
Dip will become less thick upon standing and will need to be stirred.

Nutritional analysis per serving:
Calories 25, Fat 0g, Calories from Fat 0%, Cholesterol 0mg, Fiber 2g, Sodium 142mg.


Recipe provided by the Michigan Asparagus Advisory Board


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