Categories: Dips, Mexican, Spices 
      Yield: 1 servings 
  
  1 1/2 lb Asparagus 
    1/2 c  Picante Sauce 
           Cornstarch Or Arrowroot 
           Garlic Salt To Taste 
           Salt And Pepper To Taste 
      2 ts Lemon Juice 
    1/4 c  Finely Chopped Green Onion 
  
  Place washed asparagus in steamer and cook until overdone. Combine 
  asparagus and picante sauce in a blender bowl and puree. Add cornstarch or 
  arrowroot dissolved in water to thicken. Place mixtur in microwave and cook 
  on medium power until thickened, stirring every minute. Add garlic salt, 
  salt and pepper to taste, lemon juice and chopped green onion. Chill in 
  refrigerator until ready to serve.  Serve with crackers, chips or corn 
  chips.  Typed by Syd Bigger.