Recipes Included On This Page Asparagus Dip Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Asparagus Dip Recipe By : Gail Hall Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely diced cooked asparagus -- see note* 2 tablespoons mayonnaise 1/4 cup sour cream -- or plain yogurt 1 tablespoon fresh lemon juice or fresh lime juice 1/8 teaspoon ground cumin -- (1/8 to 1/4 teaspoon) Sea salt -- to taste Freshly ground pepper -- to taste 2 dashes Tabasco -- optional 1/4 cup finely diced tomato 1/4 cup finely diced onion In a food processor mix together the above ingredients (except the tomato and onion) until they are blended and of the desired chunkiness. Adjust the seasonings with sea salt and freshly ground pepper. Fold in the diced tomato and onion. Serve with your favourite crackers, bread toasts, nacho, tortilla or pita chips or use to fill 3 to 4 dozen cherry tomatoes. Note *: To cook asparagus: microwave on high for 1 1/2 to 2 minutes or steam for 3 to 5 minutes or roast for 15 minutes at 500F. Gail's comment, 9 June 2009: "Asparagus is the feature ingredient for recipes during the month of June. Inspired by a new taste treat I sampled at Edgar Farms at the Edmonton Downtown Farmers Market this past Saturday, I decided to recreate my version of their asparagus spread. Think of this as guacamole without the avocados." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Gail Hall Recipe Index

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