parklady
05-30-2001, 02:10 PM
From group F & S
this is from the WW Simply the Best
24 asparagus spears trimmed and halved either fresh (if you use canned, omit step #1)
1/2 Cup salsa
1 Tablespoon cilantro leaves
2 grlic cloves
4 scallions, thnly siced
1. In a large nonstick skillet, combine the asparaus and 1/2 C wate, bring to a boil. Reduce the et and simmer, covered, until the asparagus is tender-crisp, about 5 minutes, drain and run under cold water to cool.
2. In ablender or food processor, puree the asparagus, salsa, cilantro and garlic. Add the scllions, pulse several times until chunky-smooth. Transfer to a serving bowl. Refrigate, covered, until chilled, at least 1 hour.
Per serving: 22 calories, 0 total fat, 0 saturated fat, 0 cholesterol, 96 sodium, 4 total carbohydrate, 1 dietary fiber, 2 protein, 18 calcium
Points per serving= 0
You can use all of it per serving. Enjoy
this is from the WW Simply the Best
24 asparagus spears trimmed and halved either fresh (if you use canned, omit step #1)
1/2 Cup salsa
1 Tablespoon cilantro leaves
2 grlic cloves
4 scallions, thnly siced
1. In a large nonstick skillet, combine the asparaus and 1/2 C wate, bring to a boil. Reduce the et and simmer, covered, until the asparagus is tender-crisp, about 5 minutes, drain and run under cold water to cool.
2. In ablender or food processor, puree the asparagus, salsa, cilantro and garlic. Add the scllions, pulse several times until chunky-smooth. Transfer to a serving bowl. Refrigate, covered, until chilled, at least 1 hour.
Per serving: 22 calories, 0 total fat, 0 saturated fat, 0 cholesterol, 96 sodium, 4 total carbohydrate, 1 dietary fiber, 2 protein, 18 calcium
Points per serving= 0
You can use all of it per serving. Enjoy