• 1 lb. fresh asparagus, trimmed
• 1 C. sour cream
• 1/2 C. salsa (mild, medium or hot)
• Dash lime juice
• Salt and pepper to taste
• Dash cayenne pepper

Cook asparagus in a small amount of water until tender. Drain and cool. In a blender or food processor, puree asparagus until smooth. Stir in all the remaining ingredients. Chill Serve with assorted raw vegetable dippers or tortilla chips.

Yield: 2 cups