Directions:
- In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.
- Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.
- Drain and run under cold water to cool and stop the cooking process.
- In a food processor, blitz the asparagus, salsa, cilantro and garlic.
- Add the scallions, and pulse several times until chunky/smooth (as you prefer).
- Transfer to a serving bowl.
- Refrigerate, covered, until chilled, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.78 Kcal (100 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 155.82mg | 6% | |
| Potassium | 222.86mg | 5% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 24.59 Kcal (103 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 161.12mg | 6% | |
| Potassium | 230.44mg | 5% | |
| Total Carbs | 5.28g | 2% | |
| Sugars | 2.44g | 9% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 31.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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