2 cups fresh, cooked asparagus
2 (7-ounce size) jars pimentos, drained
½ cup skim milk
2 raw asparagus spears, to garnish
2 lemon slices

Place first 3 ingredients in blender container; process at medium speed until puréed. Place puréed mixture in saucepan. Cook over low heat for 5 minutes. Pour evenly divided into 2 glasses. Garnish each serving with 1 asparagus spear and lemon slice. Makes 2 servings.

CREAMY CHEESE DIP

⅔ cup skim milk ricotta cheese
¼ cup butter milk
¼ teaspoon dill weed
¼ teaspoon imitation butter flavoring
¼ teaspoon Worcestershire sauce
Radishes
Cucumber slices
Celery ribs

Combine first 5 ingredients in blender container; process at medium speed until smooth. Pour into serving bowl. Serve with dippers of radishes, cucumber slices, and celery ribs. Makes 1 luncheon serving.

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