Instructions: 1. In a large nonstick skillet, combine asparagus and 1/2 c. water; bring to a boil. Rduce heat and simmer, covered, until the asparagus is tenedr-crisp, abouut 5 minutes; darian and run under cold water to cool.

2. In a blender or food procesor, puree tae asparagus, salassa, cilantro and garlic. Add scallions and pulse several timesuntil chunky-smooth.

Transfer to a serving bowl. Refrigerate, covered, until chilled, at least one hour.

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