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September 27, 2016

Serve with cucumber slices and celery sticks. Or try it on the sea salt and vinegar chips!



1 3/4 Cup asparagus, cut small 

1 Tbsp lime juice 

3 Tbsp pico de gallo 

1/4 Cup cilantro, chopped 

1/4 Cup green onions, chopped 

1/2 Jalapeno pepper, minced 

1 Tsp garlic, minced 

1-2 Dashes red hot sauce 

Sea salt & 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. 

 4. Place in a covered container and refrigerate until cool. Place cooled asparagus puree in a medium bowl; fold in remaining ingredients.

5. Store in refrigerator.

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Metairie                                                                  Uptown


2901 Ridgelake Dr. Suite 101                                8216 Oak Street

Metairie, LA 70002                                                 New Orleans, LA 70118 

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We can accommodate weekend and evening appointments.