From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

2 cups chopped, cooked asparagus
2 Tb plain yogurt or sour cream
2 Tb fresh lime juice
2 Tb minced green onion
2 Tb tomato salsa
1 Tb minced cilantro
1 teaspoon minced garlic
1/2 teaspoon cumin
Salt and pepper to taste

Puree asparagus, yogurt, and lime juice in food processor or blender. Stir in remaining ingredients. Serve with tortilla chips or crackers, or as a sandwich spread. Makes 1-3/4 cups.