1/2 lb fresh asparagus
1/3 cup sour cream
1/2 cup salsa
1/2 tbsp lime juice
1 clove garlic (optional)
dash of cayenne pepper or tabasco sauce (optional)

Cook asparagus in very little water until tender (about 90 seconds if microwaving.) Drain and cool.

Puree asparagus and sour cream in a blender or food processor until smooth. Stir in remaining ingredients and chill.

Serve as dip for raw vegetables and/or tortilla chips.

Submitted by: Oldtimer