|Serving Size||¼ of recipe|
|Calories from Fat||0|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||0 g|
|Vitamin A||15% DV|
|Vitamin C||10% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
|Preparation Time||20 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
|Fresh, trimmed or frozen, cut asparagus||10½ ounces|
|Garlic powder||¼ teaspoon|
|Lime juice (lemon juice may be substituted)||2 teaspoons|
|Canned green chili peppers, drained, chopped||2 tablespoons|
|Onion, chopped||1 tablespoon|
|Tomato paste||2 teaspoons|
|Ground cumin||¼ teaspoon|
|White pepper||1/8 teaspoon|
- Cook asparagus. Drain well.
- Pat dry with paper towels and place in blender. Add remaining ingredients. Blend until smooth.
- Dip will become less thick upon standing and will need to be stirred.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Michigan Asparagus Advisory Board