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Spring asparagus spread.

Offer this pate as a party appetizer. 1 pound asparagus 1 green onion, thinly sliced 2 tablespoons water 1 tablespoon salad oil 1 small package (3 oz.) cream cheese, at room temperature 1/2 cup sour cream 1 to 2 teaspoons lemon juice Salt and pepper

Snap off and discard tough ends of asparagus; peel stalks if desired. Cut asparagus into thin slices, saving a few whole tips.

In a 10- to 12-inch frying pan over medium-high heat, combine asparagus, green onion, water, and oil. Cover and cook, stirring several times, until asparagus is bright green and just tender to bite, 2 to 3 minutes. Remove from heat, uncover, and let cool.

Set aside whole asparagus tips. In a food processor or blender, smoothly puree asparagus mixture with cream cheese. Blend in sour cream; add lemon juice and salt and pepper to taste. Scoop mixture into a small bowl and top with reserved asparagus tips. If made ahead, cover and chill as long as overnight. Makes about 1-1/2 cups, or 6 to 8 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Luecke, Jo
Publication:Sunset
Date:Apr 1, 1985
Words:175
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