Fresh Spring Asparagus Spread

[Guest guest]

I make this during asparagus season and layer it in a

sandwich. Makes a good dip.

 

Fresh Spring Asparagus Spread

 

1 pound asparagus 1 green onion, thinly sliced 2

tablespoons water 1 tablespoon salad oil 1 small

package (3 oz.) cream cheese, at room temperature 1/2

cup sour cream 1 to 2 teaspoons lemon juice Salt and

pepper

 

Snap off and discard tough ends of asparagus; peel

stalks if desired. Cut asparagus into thin slices,

saving a few whole tips.

 

In a 10- to 12-inch frying pan over medium-high heat,

combine asparagus, green onion, water, and oil. Cover

and cook, stirring several times, until asparagus is

bright green and just tender to bite, 2 to 3 minutes.

Remove from heat, uncover, and let cool.

 

Set aside whole asparagus tips. In a food processor or

blender, smoothly puree asparagus mixture with cream

cheese. Blend in sour cream; add lemon juice and salt

and pepper to taste. Scoop mixture into a small bowl

and top with reserved asparagus tips. If made ahead,

cover and chill as long as overnight. Makes about

1-1/2 cups, or 6 to 8 servings.