|Fresh, trimmed or frozen, cut asparagus||10½ ounces|
|Garlic powder||¼ teaspoon|
|Lime juice (lemon juice may be substituted)||2 teaspoons|
|Canned green chili peppers, drained, chopped||2 tablespoons|
|Onion, chopped||1 tablespoon|
|Tomato paste||2 teaspoons|
|Ground cumin||¼ teaspoon|
|White pepper||1/8 teaspoon|
- Cook asparagus. Drain well.
- Pat dry with paper towels and place in blender. Add remaining ingredients. Blend until smooth.
- Dip will become less thick upon standing and will need to be stirred.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Michigan Asparagus Advisory Board
|Serving Size||¼ of recipe|
|Calories from Fat||0|
|Saturated Fat||0 g|
|Dietary Fiber||0 g|
|Vitamin A||15% DV|
|Vitamin C||10% DV|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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