INGREDIENTS
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8 oz asparagus (34-36 skinny spears, ends trimmed)
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1 cup plus 2 tablespoons peas (I used 5 oz frozen, thawed)
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2 tablespoons mayo-type spread (such as Veganaise or Nayonaise)
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Juice of 1/2 a lime
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1 1/2 tsp minced garlic
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1/2 tsp cumin
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1/8 tsp salt
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2 tablespoons diced red onion
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optional: 2 teaspoons dry cilantro
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optional: sweetener if desired