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.