Ingredients:
12 spears cooked asparagus chopped
1 can chopped green chilies
1/2 can jalapenos
1/2 C. onion (sweet)
dash nutmeg
1-2 cloves garlic
2 tsp olive oil
1/2 lemon squeezed
salt & pepper to taste
Directions:
Blend or puree to desired consistency
Comments
Fabulous a little watery so I let it sit in a strainer. Had veal tacos on romaine lettuce with a once a week tomato. Thanks!
I went easy on the heat. Next Time I squeeze water from asparagus before processing...and there will be a next time!
Yum!