Asparagus Spread
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Fill medium saute pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into small pieces. Transfer asparagus to blender or food processor, add yogurt and avocado and blend until smooth. Transfer to a mixing bowl and stir in remaining ingredients. Store in the refrigerator until it's time to leave for school.
If your child likes spicy food, add 5 mL of chile powder. Serve with chips for a special treat!
- 5 ml extra virgin olive oil
- 5 or 6 fresh asparagus spears, ends trimmed
- 125 ml plain yogurt
- 2 medium avocados, cut into
- 1 plum tomato, seeded and diced
- 15 ml lime juice
- 3 ml salt
- 3 ml pepper
