24 asparagus spears, trimmed and halved
1/2 cup salsa
1 Tbs cilantro leaves
2 garlic cloves
4 scallions, thinly sliced


In a large nonstick skillet, combine the asparagus and 1/2 cup water; bring to a boil. Reduce the heat and simmer, covered, until the asparagus is tender-crisp, about 5 minutes; drain and run under cold water to cool.
In a blender or food processor, puree the asparagus, salsa, cilantro and garlic. Add the scallions; pulse several times until chunky-smooth. Transfer to a serving bowl. Refrigerate, covered, until chilled, at least 1 hour.